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Roasted Corn Salsa

Jami Nolen

August 8, 2010



4 servings (serving size: 1 cup)



  • 4 ears corn
  • 1 vidalia onion, cut into 1/2-inch-thick slices
  • Cooking spray
  • 1/4 cup finely chopped fresh cilantro
  • 1¼ cups chopped seeded tomato
  • 3 tablespoons rice vinegar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon crushed red pepper
  • 1/2 teaspoon freshly ground black pepper



  1. Prepare grill or broiler.
  2. Place corn on grill rack or broiler pan; cook 20 minutes or until corn is lightly browned, turning every 5 minutes. Cool. Cut kernels from ears of corn to measure 3 cups. Place onion on grill rack coated with cooking spray; cook 5 minutes on each side. Cool and chop.
  3. Combine corn, onion, and remaining ingredients in a large bowl; toss well.


Nutrition Information

Calories: 102 (12% from fat)
Fat: 1.4 g (sat 0.2 g, mono 0.4 g, poly 0.6 g)
Protein: 3.8 g
Carbohydrate: 22.5 g
Fiber: 3.8 g
Cholesterol: 0.0 mg
Iron: 0.9 mg
Sodium: 255 mg
Calcium: 13 mg


Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Thursday, August 26, 2010