Toasted Corn Salsa

By dette

Do not substitute frozen corn for the fresh corn here. Be sure to use a nonstick skillet when toasting the corn. To make this salsa spicier, add the chile seeds

Ingredients

• 4 1/2 tsp extra-virgin olive oil
• 2 ears corn, kernels removed
• 1 red bell pepper, stemmed, seeded, and chopped fine
• 1/2 jalapeno chile, stemmed sedded, and minced
• 1 scallion, sliced thin
• 2 garlic cloves, minced
• 2 tblsp fresh lime juice
• 2 tblsp minced fresh cilantro
• 1/2 tsp ground cumin
• Salt and pepper

Details

Servings 2
Cooking time 75mins

Preparation

Step 1

Heat 1 1/2 tsp of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the corn and cook, stirring occasionally, until golden brown, 6-8 minutes.

Transfer the corn to a large bowl and stir in the remaining 1 tblsp oil, bell pepper, jalapeno, scallion, garlic, lime juice, cilantro, cujin, 1/4 tsp salt, and 1/8 tsp pepper. Cover and refrigerate utnil the flavors ahve blended about 1 hour. Season with salt and pepper to taste before serving.

cal 50; fat 3.5g; sat fat 0g; chol 0 mg; carb 7g; prot 2g; fib 2g; sod 150mg