Ingredients and Weight:
- Fresh corn kernels (from 6 ears): 4 cups
- Red onion, finely diced: 1/2 cup
- Bell pepper, finely diced (any color): 1/2 cup
- Jalapeño pepper, seeded and minced: 1/4 cup
- Tomatoes, seeded and diced: 2 cups
- Lime juice: 1/4 cup
- Fresh cilantro, chopped: 1/4 cup
- Salt and pepper to taste
Preparation Time:
10 minutes
Cooking Time:
15 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Spread the corn kernels on a baking sheet and roast for 15 minutes, or until slightly browned and tender.
- In a large bowl, combine the roasted corn, red onion, bell pepper, jalapeño, tomatoes, lime juice, cilantro, salt, and pepper.
- Stir to combine and let sit for at least 15 minutes to allow the flavors to meld.
Nutritional Information:
- Calories: 120 per serving
- Carbohydrates: 20g
- Protein: 3g
- Fat: 5g
- Fiber: 2g
- Vitamin C: 60mg
- Vitamin A: 50mg
Dish Characteristics:
- Vibrant and colorful
- Sweet and savory with a hint of spice
- Fresh and refreshing
- Versatile: can be used as a dip, salsa, or topping
User Comments:
- "This salsa is the perfect blend of sweet, savory, and spicy."
- "I love the smoky flavor from the roasted corn."
- "This is a refreshing and healthy way to enjoy vegetables."
- "I can't believe how easy it is to make."
- "This salsa is a crowd-pleaser at every party."
Special Precautions and Tips:
- If you don't have time to roast the corn, you can use canned or frozen corn kernels.
- Adjust the amount of jalapeño pepper to your desired heat level.
- Serve the salsa immediately or refrigerate for up to 3 days.
