Quick & Easy Roasted Corn Salsa (using frozen corn)
Use this easy technique to roast corn from frozen and then make it into an amazing appetizer-topping that is equally good with chips & vegetables as it is on salads and tacos.
Servings: 8 cups
Calories: 65kcal
Ingredients
- 12 to 16 ounces frozen corn kernels
- 5 tomatoes
- 1 to 2 mild hot peppers like anaheim or poblano*
- 1 to 2 jalapeño peppers depending on level of spiciness desired (omit for no spice)
- 1/2 large onion
- 1 lime
- 1/4 cup chopped cilantro or parsley
- 1 large clove garlic minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Roast Corn: Heat oven to 400 degrees.
- Line a large baking sheet with silicone or parchment (corn will stick if pan isn't lined). Spread frozen corn on pan and roast 10 minutes.
- Stir and roast another 5-10 minutes until some of the kernels are starting to brown. Let cool 5 minutes.
- Make Salsa: While the corn is roasting, prepare vegetables: seed & chop tomatoes and peppers - add to a large bowl (if you want more spice, leave pepper seeds and add to salsa). Chop onion and add to bowl. Juice lime over vegetables and add remaining ingredients.
- When roasted corn has cooled 5 minutes, add to bowl and stir well.
- Serve immediately with chips or vegetables that can scoop like bell peppers or celery.
- Store leftovers in fridge.**
Notes
*You can use frozen, chopped peppers that are thawed, but the texture will be a bit different.
**Serving Ideas: in addition to scooping with chips, use as a side dish or toppings on salads, tacos and even soup!
Nutrition
Serving: 1/2 cup | Calories: 65kcal | Carbohydrates: 15g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 297mg | Potassium: 330mg | Fiber: 2g | Sugar: 5g | Vitamin A: 893IU | Vitamin C: 32mg | Calcium: 13mg | Iron: 1mg
