Fire-Roasted Corn Salsa

Name: Fire-Roasted Corn Salsa recipe
Prep time: 10 min
Cook time: 15 min
Yield: 6 servings
Cuisine: Global
Ingredients: 2 Roma tomatoes, chopped; ⅓ cup chopped red onion; ¼ cup chopped cilantro; 3 tablespoons lime juice; ½ teaspoon cumin; 4 ears corn, husk and silk removed; 2 jalapeno peppers, halved and seeded; 2 tablespoons olive oil; salt and pepper to taste

by Elijah Simmmons 1 year ago

0 (0)

15 minutes

108.4 kcal

15.3 g carbs

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Description

Fire-roasted corn and jalapenos come together with cilantro, tomatoes, and lime for a perfect summertime salsa. Serve with tortilla chips.

Ingredients

2 Roma tomatoes, chopped
⅓ cup chopped red onion
¼ cup chopped cilantro
3 tablespoons lime juice
½ teaspoon cumin
4 ears corn, husk and silk removed
2 jalapeno peppers, halved and seeded
2 tablespoons olive oil
salt and pepper to taste

Directions

1. Combine tomatoes, onion, cilantro, lime juice, and cumin in a large bowl.
2. Preheat an outdoor grill to medium heat and lightly oil the grate.
3. Coat corn and jalapeno peppers with olive oil.
4. Place corn and jalapenos on the preheated grill and cook, turning every 3 minutes, until corn is charred, about 15 minutes total. Transfer to a cutting board and let cool 5 minutes.
5. Dice jalapenos and cut corn kernels from the cob. Add jalapenos and corn kernels to the bowl of tomato-onion mixture; stir until well combined. Season with salt and pepper.

Nutrition Facts

serving: 6 servings

calories: 108.4 kcal

carbohydrates: 15.3 g

protein: 2.6 g

saturated fat: 0.8 g

sodium: 39.1 mg

fiber: 2.6 g

sugar: 3.9 g