Corny Roasted Salsa


This colorful and flavorful salsa goes
beautifully with baked tortilla chips –
and can be used as a crunchy relish
for hot dogs or burgers. You may even
find yourself eating it as a side dish all
by itself! Feeling adventurous? Grill the
tomatoes and onions too before mixing
them in.


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NUTRITIONAL INFORMATION
Calories: 111
Fat: 7g
Saturated fat: 1g
Protein: 2g
Carbohydrate: 12g
Fiber: 2g
Cholesterol: 0mg
Sodium: 272mg

Ingredients
•   3 ears corn, shucked (about 3 cups of kernels)
•   4 medium tomatoes (about 1½ pounds), chopped
•   2 onions, diced
•   ¼ cup olive oil
•   2 tablespoons red wine vinegar
•   Salt and black pepper
•   ¼ teaspoon Tabasco sauce (or to taste)
•   2 tablespoons chopped flat-leaf parsley

PREPARATION
Prep Time: 15 minutes


Preheat a broiler or use a charcoal fire burned down to gray ash. Place corn on a broiling pan or on a grill grate about 6 inches from coals. Cook the ears of corn, turning often, until the kernels have softened and are lightly browned, about 10 minutes. Let cool, then cut off kernels from each ear. In a large bowl, combine corn kernels, tomatoes, onions, olive oil, vinegar, salt, pepper and Tabasco sauce. Add parsley and stir well. Chill until ready to serve.

Yield: 8 servings