Roasted Corn Salsa

Prep Time: 19 Minutes

Cook Time: 12 Minutes

Ready In: 31 Minutes

Servings: 9

Ingredients:

5 ears yellow corn

cooking spray

2 cups diced seeded tomato (about 2 small)

1/2 cup finely chopped green bell pepper

1/2 cup finely chopped red bell pepper

1/3 cup diced peeled jicama

1/4 cup peeled diced avocado

1/3 cup finely chopped red onion

3 tablespoons finely chopped fresh cilantro

1 garlic clove, minced

1 jalapeño pepper, seeded and minced

2 tablespoons fresh lime juice

2 1/2 teaspoons extra-virgin olive oil

Directions:

1. Preheat oven to 475°.
2. Remove husks from corn. Scrub silks from corn.
3. Cut kernels from ears of corn. Place corn in a single layer on a jelly-roll pan coated with cooking spray. Bake 15 minutes or until slightly charred, stirring every 5 minutes. Remove corn from pan; let cool.
4. Combine corn, tomato, and remaining ingredients, stirring well. NOTE: Plum tomatoes are a good substitute if you don't have ripe summer tomatoes.

By RecipeOfHealth.com