CHS Roasted Corn SalsaSubmitted by: CAITMCBRIDE
2 cups frozen corn kernels, thawed
2 tsp olive oil
1/3 cup chopped purple onion
1/4 cup chopped red bell pepper
3 Tbsp fresh cilantro, chopped
1 clove garlic, minced
2 Tbsp fresh lime juice
1 Tbsp jalapeno pepper, minced
1/2 tsp salt
1/4 tsp pepper
2. Toss corn with olive oil to coat and roast 15-20 minutes in preheated oven.
3. Combine all other ingredients together with roasted corn in a small bowl.
4. Cover and refrigerate for 2 to 4 hours. Remove from refrigerator about 30 minutes before serving.
Yields 4-5 servings of corn salsa.
Number of Servings: 4
Recipe submitted by SparkPeople user CAITMCBRIDE.