A fabulous and trendsetting salsa just right for tortilla chips or served as a complement to grilled, roasted, or sautd meats or poultry
Preparation time: 30 minutes Cooking time: Up tp 55 minutes
Servings: 4 - 1 cup.
5 A Day servings: 2.
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4 large ears yellow sweet corn-on-the-cob to yield 2 ½ cups cut corn
½ cup finely chopped red onion
1 ½ cups finely chopped ripe tomato
1 ½ jalapeno pepper, seeds removed and finely chopped
1/4 cup finely chopped cilantro
1 tbsp. olive oil
1 tbsp. fresh lime juice
½ to 1 tsp. ground cumin
1/8 tsp. salt
ground pepper, to taste
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- Inspect corn on the cob and remove a few outer leaves and as much silk as possible without completely removing husk. Wash and place on baking sheet, partially covered with aluminum foil, and bake on the middle rack in a preheated 375° F oven for 45 to 55 minutes.
- Once corn is roasted,* remove baking sheet and allow corn to cool. Peel ears, removing all silk. If desired, place ears over an open flame grill or gas stove flame, turning often, until somewhat colored. Cool completely and cut kernels from ear. Corn should measure at least 2 ½ cups.
- Combine corn with chopped onion, tomato, jalapeno pepper, and cilantro. Add olive oil and mix well. Add lime juice and cumin to taste; then stir in salt and ground pepper. Cover and chill, allowing flavor to blend for about 15 minutes, or more. This recipe may be made in advance but is best served the same day.
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*Chef's Note: Roasting the corn in the oven (or over a flame) allows the corn-on-the-cob to cook more slowly, producing a sweeter, richer flavor than corn that is boiled. The flavor difference is worth the extra effort. |
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| Nutritional Information per Serving |
| Calories: 170 |
Saturated Fat: 5g |
| Carbohydrates: 32g |
Dietary Fiber: 4g |
| Total Fat: 5g |
% of Calories from Fat: 8% |
| Cholesterol: 0mg |
Sodium: 100mg |
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Protein: 4g |
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© Copyright 2006 A. Duda & Sons, Inc. All Rights Reserved
