Fire-Roasted Corn Salsa

Fire-Roasted Corn Salsa

Recipe by Soup Loving Nicole from allrecipes.com

Appetizer,Snack 30 Mins.

Ingredients

6

6 servings

  • 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

Instructions

  • Combine tomatoes, onion, cilantro, lime juice, and cumin in a large bowl.
  • Preheat an outdoor grill to medium heat and lightly oil the grate.
  • Coat corn and jalapeno peppers with olive oil.
  • 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.
  • 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.

Nutritional Facts

Per 6 servings

  • Calories: 108
  • Carbohydrate: 15g
  • Fat: 5g
  • Fiber: 3g
  • Protein: 3g
  • Sugar: 4g

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