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Roasted Corn Salsa


Thursday, January 01, 2004
Tex-Mex/Appetizers-Side Dish
5 servings,1/2 cup each
2 large ears of corn in husk2 Roma tomatoes, seeded and chopped
1/2 cup white onion, chopped
1 tablespoon green pepper, chopped
1 tablespoon red pepper, chopped
1 tablespoon minced seeded jalapeno pepper
2 tablespoons minced fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1. Peel back husks of corn but do not remove. Remove silk, replace husks and tie with kitchen string.
2. Place corn in a bowl, cover with water and soak for 20 minutes.
3. Grill corn, covered, over medium-high heat or until husks are blackened and corn is tender, turning several times. Cool.
4. Cut kernels from cobs and place in a medium bowl. Add remaining ingredients.
Nutrition Facts:
43 calories, 10g carbohydrate, 1.6g protein, 0.5g fat, 0.1g saturated fat, 0mg cholesterol, 1.2g dietary fiber, 8.9mg sodium
Adapted recipe by Jennifer Parham, RD, LD
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