Charred Corn and Tomato Salsa

Charred Corn and Tomato Salsa
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Serves 8 (makes 2 cups)| Hands-On Time: | Total Time:

Ingredients

Directions

  1. 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.
  2. 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.
By July, 2011

Nutritional Information

  • 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 .

Quick Tip

Jalapeno Peppers
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.

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