Roasted Corn Salsa

2 users rated this recipe an average rating of 3.0
  • Makes: 12 servings
  • Serving Size: 1/4 cup
  • Start to Finish: 30 mins
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Roasted Corn Salsa
tablespoon vegetable oil
1 1/2
cups frozen yellow whole kernel corn*
medium poblano pepper**, seeded and chopped
fresh serrano pepper**, seeded and finely chopped
roma tomatoes, cored and chopped
cup snipped fresh cilantro
teaspoon salt
Baked tortilla chips, peeled jicama slices, and/or sweet pepper strips
  1. In a very large skillet, heat oil over medium-high heat. Cook corn, onion, poblano pepper, serrano pepper, and garlic in hot oil until corn is starting to brown, stirring occasionally. Remove from heat.
  2. Stir tomatoes, cilantro, and salt into corn mixture. Serve warm or at room temperature with tortilla chips, jicama slices, and/or sweet pepper strips. Makes 12 (1/4 cup) servings.
From the Test Kitchen
*Test Kitchen Tip:

To use fresh corn, remove the husks and silks from 3 ears of corn. Cut corn kernels from cob.

**Test Kitchen Tip:

Because chile peppers contain oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear rubber or plastic gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (Roasted Corn Salsa)
    Per serving:
  • 41 kcal cal.,
  • 1 g fat
  • 54 mg sodium,
  • 7 g carb.,
  • 1 g fiber,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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