Roasted Corn and Tomato Salsa
Most salsas come to the table laden with cilantro or cuminor bothbut many people do not like the flavors of these strong-tasting herbs. This salsa solves that problem, relying on the rich, smoky flavor of the corn and the paprika. Smoked paprika is made in Spain and in Latin America,…
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Most salsas come to the table laden with cilantro or cuminor bothbut many people do not like the flavors of these strong-tasting herbs. This salsa solves that problem, relying on the rich, smoky flavor of the corn and the paprika. Smoked paprika is made in Spain and in Latin America, and its sold at Latino markets.
Ingredients
- 4 ears sweet corn
- 1/2 cup diced onion
- 1 1/2 lb. tomatoes, diced
- 1 cup diced green bell pepper
- 1 Tbs. minced garlic
- 1/2 cup freshly squeezed lime juice
- 1 tsp. hot smoked paprika
- 1 tsp. salt, or to taste
Preparation
Husk corn, and roast ears on grill or under broiler, brushing with olive oil. Turn occasionally so ears do not scorch. Continue to roast corn until it begins to turn golden brown on at least two sides and all kernels are thoroughly hot. Remove from heat, and pare kernels into large bowl.
Add onion, tomatoes, green pepper, garlic, olive oil, lime juice and smoked paprika. Combine ingredients, and season with salt and black pepper. Let stand at room temperature about 15 minutes so flavors blend, and serve immediately.
Nutrition Information
- Calories 310
- Carbohydrate Content 28 g
- Cholesterol Content 0 mg
- Fat Content 22 g
- Fiber Content 5 g
- Protein Content 4 g
- Saturated Fat Content 3 g
- Sodium Content 400 mg
- Sugar Content 11 g