This recipe can be easily adapted to suit your taste buds. Feel free to add more diced peppers, onion, or garlic to give it a bit of extra kick! You can also try different herbs or spices to mix it up. Enjoy!
161 kcal
Protein 4 g
Servings: servings
Equipment
- 1 Oven
Ingredients
- 4 Ears of fresh corn, husked and cleaned
- 1 Red bell pepper, diced
- 1 Jalapeno pepper, finely diced
- ½ cup Red onion, small diced
- 2 tbsps Extra virgin olive oil
- 2 tbsp Lime juice
- ¼ cup Cilantro, fresh, finely chopped
- 1 tsp Garlic powder
- ¼ tsp Kosher salt
- Pinch of black pepper
Instructions
- Preheat oven to 400 degrees. Spread the corn onto a baking sheet. Roast for 20 minutes until lightly browned. Let cool, then cut kernels off the cob.4 Ears of fresh corn, husked and cleaned
- Mix bell pepper, jalapeno, lime juice, olive oil, red onion, cilantro, and garlic in a large bowl. Add in roasted corn kernels.1 Red bell pepper, diced, 1 Jalapeno pepper, finely diced, ½ cup Red onion, small diced, 2 tbsps Extra virgin olive oil, 1 tsp Garlic powder, 2 tbsp Lime juice
- Season with salt and pepper to taste, then stir in fresh chopped cilantro. Sprinkle with garlic powder and stir.¼ cup Cilantro, fresh, finely chopped, ¼ tsp Kosher salt, Pinch of black pepper
- Taste the salsa and adjust the seasoning if desired. Serve chilled or at room temperature with tortilla chips for dipping.
Nutrition Facts
Roasted Corn Salsa
Serving Size
0.25 of recipe
Amount per Serving
Calories
161
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Sodium
162
mg
7
%
Potassium
367
mg
10
%
Carbohydrates
22
g
7
%
Fiber
3
g
13
%
Sugar
8
g
9
%
Protein
4
g
8
%
Vitamin A
1209
IU
24
%
Vitamin C
52
mg
63
%
Calcium
11
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Vitamin A
1209
IU
24
%
Vitamin C
52
mg
63
%
Calcium
11
mg
1
%
Iron
1
mg
6
%
