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Source: Nestle® Very Best Baking

Roasted Corn Salsa
Aromatic cilantro and sweet corn turn this crowd pleaser into a real South-Western treat. No fresh corn? Frozen corn roasted or straight from the package works, too.
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Serves: 8
Prep Time: 20 minutes
Cook Time: 35 minutes
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4 ears yellow corn, husked
2 teaspoons olive oil
1 large red tomato, chopped
1 small jalapeño pepper, seeded and deveined (optional)
1 garlic clove, minced
2 tablespoons diced red pepper
2 tablespoons olive oil
1 tablespoon cider vinegar or lime juice
1 tablespoon fresh chopped cilantro
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cumin, ground


Oven method:

PREHEAT oven to 400 degrees F.

BRUSH corn with olive oil.

PLACE ears of corn on a baking sheet.

ROAST 15-20 minutes until ears start to turn a light golden brown.

Grill method:

PLACE ears of corn directly on grill. (olive oil is not needed)

GRILL corn until corn turns a bright yellow with some of the kernels having turned black from the grilling process. (About 10-15 minutes on a hot grill.)

In medium bowl, combine corn and remaining ingredients. (Salsa can be made 1 day ahead.) Cover and refrigerate. Bring to room temperature before using.

Makes about 4 cups (8 ½ cup servings)

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