Roasted Corn Salsa
Rating: 5/5 - Votes: 1 - Views: 14305
This appetizer goes well with barbecued meats, but its also tasty served with chips.
Total servings: 2 1/2 cups
Calories: 1/4 cup salsa=24 calories
Pre-Prep time: none
Preperation time: 35 min
Occasion: Any
Cuisine: Mexican
Effort: Easy
Best for: Low Calories Dieters
How to serve: Cold
Ingredients:
2 medium ears sweet corn in husks
2 medium tomatoes, chopped
1 small onion, chopped
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1 tablespoon each finely chopped green pepper and sweet red pepper
1 teaspoon minced seeded jalapeno pepper
1/4 teaspoon salt
dash pepper (a pinch of pepper)
tortilla chips
Preparation:
Peal back husks of corn but dont remove, remove silk.
Place corn in a bowl and cover with water, soak for 20 minutes.
Drain. Grill corn, covered, over medium-high heat for 20-35 minutes or until husks are blackened and corn is tender, turning several times.
Let it cool.
Remove corn from cobs and place in a bowl.
Add tomatoes, onion, cilantro, lime juice, peppers, salt and pepper.
Serve with tortilla chips.
Canned corns can be used after toasting for replacement of corn husks
