Roasted Corn Salsa Recipe

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Nutrition

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Total time

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Ingredients:

Serving

5 ears yellow corn
cooking spray
2 cups diced seeded tomato (about 2 small)
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
1/3 cup diced peeled jicama
1/4 cup peeled diced avocado
1/3 cup finely chopped red onion
3 tbsp finely chopped fresh cilantro
1 garlic clove, minced
1 jalapeno pepper, seeded and minced
2 tbsp fresh lime juice
2 1/2 tsp extra-virgin olive oil

Directions:

Preheat oven to 475°.
Remove husks from corn. Scrub silks from corn.
Cut kernels from ears of corn. Place corn in a single layer on a jelly-roll pan coated with cooking spray. Bake 15 minutes or until slightly charred, stirring every 5 minutes. Remove corn from pan; let cool.
Combine corn, tomato, and remaining ingredients, stirring well. NOTE: Plum tomatoes are a good substitute if you don't have ripe summer tomatoes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	35.71 Kcal (150 kJ)
Calories from fat	17.99 Kcal
		% Daily Value*
Total Fat	2g	3%
Sodium	3.4mg	0%
Potassium	147.18mg	3%
Total Carbs	4.2g	1%
Sugars	2.29g	9%
Dietary Fiber	1.3g	5%
Protein	0.56g	1%
Vitamin C	30.5mg	51%
Vitamin A	0.5mg	18%
Iron	9mg	50%
Calcium	8.1mg	1%

Amount Per 100 g
Calories	44.1 Kcal (185 kJ)
Calories from fat	22.22 Kcal
		% Daily Value*
Total Fat	2.47g	3%
Sodium	4.2mg	0%
Potassium	181.78mg	3%
Total Carbs	5.19g	1%
Sugars	2.83g	9%
Dietary Fiber	1.6g	5%
Protein	0.69g	1%
Vitamin C	37.6mg	51%
Vitamin A	0.6mg	18%
Iron	11.2mg	50%
Calcium	10mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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