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Roasted Corn Salsa




Source of Recipe


courtesy of Lean Cuisine®


List of Ingredients




4 ears yellow corn
• 2 teaspoons olive oil
• 1 large red tomato
• 1 small jalapeño pepper
• 1 garlic clove
• 2 tablespoons diced red pepper
• 2 tablespoons olive oil
• 1 tablespoon cider vinegar or fresh lime juice
• 1 tablespoon fresh chopped cilantro
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon ground cumin


Recipe



ROASTING CORN


Oven method:


PREHEAT oven to 400oF.


BRUSH corn with olive oil.


PLACE ears of corn on a baking sheet.


ROAST 15-20 minutes until ears start to turn a light golden brown.


Grill method:


PLACE ears of corn directly on grill. (olive oil is not needed)


GRILL corn until corn turns a bright yellow with some of the kernels having turned black from the grilling process. (About 10-15 minutes on a hot grill.)


In medium bowl, combine corn and remaining ingredients. (Salsa can be made 1 day ahead.) Cover and refrigerate. Bring to room temperature before using.


Makes about 4 cups (8 ½ cup servings)