Roasted Corn Salsa

I made this salsa a few days ago for my article for the Abacoa Community Newspaper, and thought I would share it with you guys. This is great with chips, topping for fish or chicken tacos, or as a fresh side dish with some grilled meat. This is also a great dish to take to a party or tailgating because it can be served cold or at room temp. Huck added his Ghost Chili Sauce to his serving. A little to hot for me! I hope you guys enjoy!

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Corn Salsa
  Makes about 5-6 cups of salsa
 
2 Ears of Grilled Corn or 3 Cups Frozen- Thawed 
3 Medium Tomatoes- Diced or 1 Cup Cherry Tomatoes-Cut in half. 
1/2 Red Onion-Diced
1 Bell Pepper- Diced
1/2 Can Reduced Sodium Black Beans- Drained and Rinsed
1/4-1/2 Cup Cilantro- Chopped  
1 Jalapeno- Seeds removed and Finely Diced
1 Lime Juice
Salt and Pepper to Taste
 
To cook the corn, soak whole husk in water for 15-20 minutes. Remove and drain . Place in microwave for 1 minute per ear. Corn will be very hot when removing from microwave. Remove husk and silk from cob. It should come off easily. Preheat grill or grill pan, and cook corn until outside is  lightly chard. Remove from grill and allow to cool. Using a knife, cut down the corn to remove all kernels from cob. Add to a bowl. 
 
Mix together all ingredients and serve room temp or place in the refrigerator until ready to serve. 
 
Baked Tortillas Chips
   Makes one serving: 20 chips (125-175 calories per serving depending on type of corn tortillas used. I try to find corn  
   tortillas with 25-35 calories each)
 
5 Corn Tortillas- Soft Taco Size- Cut into 4’s
Salt if desired
Preheat oven to 350 degrees. Place tortillas on a baking sheet. Sprinkle with salt if desire and bake for 12-15 minutes until crispy. Serve warm with salsa.
 
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