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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Plum tomatoes are a good substitute if you don't have ripe summer tomatoes. Ingredients:
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 jícama |
1/4 cup peeled diced avocado |
1/3 cup finely chopped red onion |
3 tablespoons finely chopped fresh cilantro |
1 garlic clove, minced |
1 jalapeño pepper, seeded and minced |
2 tablespoons fresh lime juice |
2 1/2 teaspoons extra-virgin olive oil |
Directions:
1. Preheat oven to 475°.
2. Remove husks from corn. Scrub silks from corn.
3. Cut kernels from ears of corn. Place corn in a single layer on a jelly-roll pan coated with cooking spray. Bake at 475° for 15 minutes or until slightly charred, stirring every 5 minutes. Remove corn from pan; let cool.
4. Combine corn, tomato, and remaining ingredients, stirring well.
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