ROASTED CORN SALSA

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Roasted Corn Salsa image

Make and share this Roasted Corn Salsa recipe from Food.com.

Provided by Shaye

Categories     Corn

Time 45m

Yield 5 cups

Number Of Ingredients 12

4 cups corn kernels (fresh is better but defrosted frozen works)
1 tablespoon chili powder
1/2 tablespoon ground cumin
2 cups finely diced seeded tomatoes
3/8 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 tablespoon chili pepper, finely chopped (I use jalapeno)
1/2 clove garlic, finely chopped
1/2 tablespoon olive oil
1/2 tablespoon cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Combine corn, chili powder and cumin and spread on a greased jelly roll pan in a single layer.
  • (If you pan is too small do two batches.) Bake at 400 F for 25 minutes, stirring occasionally for even browning.
  • Cool.
  • Add remaining ingredients and toss.
  • Serve as a salad or with tortilla chips as a salsa.

Nutrition Facts : Calories 153.8, Fat 2.9, SaturatedFat 0.4, Sodium 257.2, Carbohydrate 32.7, Fiber 4.8, Sugar 2.6, Protein 5

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