These days salsas aren’t just about jalapenos and tomatoes. I see all kinds of unique ingredients, like this corn salsa for instance. True, the old standbys are mixed in, but I love the idea of adding a bit of a twist with the main ingredient of toasted corn kernels. Stir in a squeeze of fresh lime, chop in cilantro, dust with salt and pepper and you’ve got a little something new to introduce your corn chips to.
Take this recipe for a spin and let me know what you think!
Roasted Corn Salsa
By Wendy Zitzman of Laloosh.com
– 4 cups corn kernels (I used frozen)
– 1 medium sized red bell pepper, diced
– 2 medium tomatoes, chopped and seeded
– 1 4-ounce can chopped mild green chilies
– 1/3 cup chopped red onion
– 1 tsp fresh jalapeno, finely minced
– 2 tbsp fresh lime juice
– 2 garlic cloves, minced
– 2 tbsp fresh cilantro, finely chopped
– 1/2 tsp ground cumin
– 1 tsp salt
– 1/4 tsp black pepper
Heat a dry cast-iron skillet over medium heat until hot. Add corn and bell pepper; cook, stirring occasionally, until well browned, 12 to 15 minutes.
Transfer to a large bowl and mix in remaining ingredients. Let stand for 30 minutes before serving.
P.S. If you’re counting, it’s a WW P+ of 4 for every 1 cup. Enjoy!
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