Roasted Corn Salsa
Serve this colourful, easy salsa over grilled fish, as a topping for burgers, or simply scooped onto tortilla chips for a quick snack. The roasted corn gives it a wonderful smoky flavour, but if time is short, cooked corn will do.
Servings: 3 cups
Ingredients:
| Nutritional Info | |
| Per 3/4 cup (175 mL): about | - |
| calories | 95 |
| protein | 3 g |
| fat | 1 g |
| carbohydrate | 21 g |
Suggested Recipes
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2 cobs corn (unhusked)
1/2 cup (125 mL) chopped onion
2 tomatoes, chopped
2 tbsp (25 mL) finely chopped fresh coriander
1 tbsp (15 mL) lime juice
1 tsp (5 mL) minced jalape?epper
1/4 tsp (1 mL) salt
Preparation:
Cover corn with water; let soak for 20 minutes.
Remove from water and peel back husks, leaving bases attached; remove silk. Close husks over corn; tie with wet kitchen string.
Place husks on grill over medium-high heat; close cover and cook, turning frequently, for 20 minutes or until husks are blackened and corn is tender. Let cool slightly; remove husks and cut corn from cobs.
In bowl, combine corn, onion, tomatoes, coriander, lime juice, jalape?nd salt. Serve at room temperature.
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