Roasted Corn Salsa

Roasted Corn Salsa with Tortilla Chips

One big ‘not so secret’ thing about me is that I love fresh salsa! Pineapple, Mango, Papaya, Corn, anything were I don’t have to run to the store for the jarred stuff. Not that there’s anything wrong with jarred salsa, it’s just a matter of preference with me. I can sit back in eat these without any chips or guilt since it’s all fresh and healthy. Here’s my take on Roasted Corn Salsa.

2 Plum Tomatoes diced

2 Limes Juiced

1/2 Lemon Juice

1 Large Bag Frozen Corn

1 Red Pepper diced

1 sprig Cilantro chopped

1/2 Red Onion diced

Cumin

Garlic Powder

5 Cloves Garlic minced

Onion Powder

2 tsp Honey

Salt/Pepper to taste

Pre-heat the oven for 375 degrees. Line the corn on a baking sheet and roast the corn for 30 min, turning every 10 minutes for even distribution and light browning. Remove from the oven and toss in a bowl, while warm, in all of the ingredients according to taste except cilantro. Once the mixture is cooled, add the cilantro and refrigerate for at least 2 hours up to overnight so that the flavors can come together. Serve with chips, guac, chicken, anything to suit your fancy!

 

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