Roasted Corn Salsa
14 ingredients
3 steps
Ingredients
- Cooking spray
- 2 1/2 cups fresh yellow corn kernels (about 5 ears)
- 1 1/2 cups diced seeded plum tomato (about 4)
- 1/2 cup finely chopped green bell pepper
- 1/2 cup finely chopped red bell pepper
- 1/2 cup diced avocado
- 1/3 cup diced peeled jicama
- 1/3 cup finely chopped red onion
- 3 tablespoons finely chopped fresh cilantro
- 2 tablespoons fresh lime juice (about 1 large)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 3 garlic cloves, minced
- 1 jalapeno pepper, seeded and minced
Directions
-
1Preheat oven to 475°.
-
2Coat a foil-lined jelly roll pan with cooking spray. Place corn on pan in a single layer. Bake at 475° for 10 minutes; stir and bake an additional 2 minutes or until roasted. Remove from oven and cool.
-
3Combine corn, tomato, and remaining ingredients in a large bowl; stir well.
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