Charred Corn and Tomato Salsa
Serves 8 (makes 2 cups)| Hands-On Time: | Total Time:
- Heat broiler to high. Place the tomatoes, corn, onion, and jalapeño on a rimmed baking sheet and broil, turning occasionally, until charred, 8 to 10 minutes; let cool.
- Cut the corn kernels off the cob and transfer to a medium bowl. Roughly chop the tomatoes, jalapeño, and onion and add to the bowl along with the cilantro, vinegar, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix to combine and serve with the tortilla chips.
- Per ServingServing Size: 1 tablespoon
- Calories 7Calories From Fat 1
- Fat 0g
- Sat Fat 0g
- Cholesterol 0mg
- Sodium 31mg
- Protein 0g
- Carbohydrate 2g
- Sugar 1g
- Fiber 0g
- Iron 0mg
- Calcium 2mg
What does this mean? See Nutrition 101 .
For a milder, slightly smoky heat, substitute a poblano pepper for the jalapeño. Just be sure to peel off the blackened skin (wearing gloves or using a paper towel) after roasting.