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–+ servings

Roasted Corn Salsa (No Onion No Garlic)

By Jigna
Roasted Corn Salsa is vibrant, colorful, flavorful, spicy, and tangy with a hint of sweetness of corn. This salsa can be served with tortilla chips or with bean tacos, and it is perfect for a party appetizer or as a snack at any time of the day!
5 from 1 vote
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Prep Time 15 minutes
Total Time 15 minutes
Cuisine Mexican, World
Course Appetizer, Side Dish, Snack
Diet Healthy, Jain, No Onion No Garlic, Vegan
Servings 3

Ingredients
  

  • 3 ears corn
  • 2 medium tomatoes finely chopped
  • ½ cup finely chopped green pepper
  • 1 jalapeno pepper seeded and finely chopped
  • ⅓ cup finely chopped fresh coriander leaves
  • Salt to taste
  • freshly ground black pepper to taste
  • ¼ teaspoon red chili powder (optional)
  • ¼ teaspoon ground cumin
  • Lime juice to taste

Instructions
 

  • Remove husks and silks from the corn ears and grill or roast them on a gas stove or barbeque. Once roasted, set them aside and let them cool.
  • Once corn ears are cool enough to handle, stand each corn on a chopping board and slice off the corn kernels with a knife.
  • Add roasted corn kernels, chopped tomatoes, green pepper, jalapeno pepper, and coriander leaves in a mixing bowl. Toss well.
  • Add salt, pepper, red chili powder, cumin powder, and lime juice. Mix well, taste, and adjust the seasonings as required.
  • Serve the roasted corn salsa immediately or refrigerate until the time of serving. Leftover salsa will keep in the refrigerator for 2-3 days.

Nutrition (Approximate Values)

Calories : 92kcalCarbohydrates : 20gProtein : 4gFat : 1gSaturated Fat : 0.3gPolyunsaturated Fat : 1gMonounsaturated Fat : 0.4gTrans Fat : 0.01gSodium : 19mgPotassium : 402mgFiber : 3gSugar : 8gVitamin A : 706IUVitamin C : 37mgCalcium : 11mgIron : 1mg
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