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Roasted Corn Salsa

Roasted Corn Salsa

Roasted Corn Salsa is a dish that is great on its own or as a side to compliment any summer picnic or barbecue. This Roasted Corn Salsa recipe can be made in advanced but is best if served the same day.

Roasted Corn Salsa

Having this as a side to a grilled chicken breast or a piece of fish can give a nice boost of protein and is definitely worth it for the fiber.

Roasted Corn Salsa (4 Servings)

4 Large Ears of Organic Yellow Sweet Corn
1/2 Cup finely Chopped Red Onion
1 1/2 Cups finely Chopped Ripe Tomato
1 to 2 finely Chopped Jalapeno Peppers (seeds removed)
1/4 Cup finely Chopped Cilantro
1 Tablespoon Olive Oil
1 Tablespoon Fresh Lime Juice
1 Teaspoon Cumin
1/8 Teaspoon Sea Salt
Ground Pepper to Taste

Preheat oven to 375 degrees

Remove loose outer leaves from corn cobs and rinse. Place on a baking sheet. Loosely cover with foil. Bake for 45-55 minutes. When finished baking remove from oven and cool. Once cool husk corn and remove all silk.

Place corn on grill, turning often and grill until somewhat grill colored. Cool corn and cut kernels from ears until you obtain 2 1/2 cups of kernels.

Combine corn, onion, tomato, jalapeno, and cilantro in a bowl. Add Olive Oil and mix well.

Add Lime Juice, Cumin, Salt, and Pepper and mix well.

Cover and chill for 30-60 minutes.

Nutritional Information (per serving)
204 Calories
6.6 g Fat
1.5 g Sat. Fat
0 mg Cholesterol
88 mg Sodium
31 g Carbohydrates
8 g Fiber
6 g Protein

Add some fun to your summer with Roasted Corn Salsa.

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