Recipe by karmakitchen gal
A fabulous and trend setting salsa just right for tortilla chips or served as a complement to grilled, roasted, or sautéed meats or poultry. Category: Appetizers, Dips & Salsa Think Variety; Think Color: uCps of Fruits and Vegetables per Serving: 1 ½
Top Review by Amberngriffinco
Absolutely awesome! I doubled it and then canned it (pressure canner) and I'm looking forward to it when the sky is dark and it's pouring snow out!!
Used fresh corn I picked, tomatoes I grew!
Another year, another dozen jars! mmmmmmmmmmmm
- 4 large ears of corn (yellow sweet corn to yield 2 1/2 cups cut corn)
- 1⁄2 cup finely chopped red onion
- 1 1⁄2 cups finely chopped ripe tomatoes
- 1 1⁄2 jalapeno peppers, seeds removed and finely chopped
- 1⁄4 cup finely chopped fresh cilantro
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1⁄2-1 teaspoon ground cumin
- 1⁄8 teaspoon salt
- ground pepper, to taste
Directions See How It's Made
- Inspect corn on the cob and remove a few outer leaves and as much silk as possible without completely removing husk. Wash and place on baking sheet, partially covered with aluminum foil, and bake on the middle rack in a preheated 375º F oven for 45 to 55 minutes.
- Once corn is roasted, remove baking sheet and allow corn to cool. Peel ears, removing all silk. If desired, place ears over an open flame (grill or gas stove), turn often, until somewhat colored. Cool completely and cut kernels from ear. Corn should measure at least 2 ½ cups.
- Combine corn with chopped onion, tomato, jalapeño pepper, and cilantro. Add olive oil and mix well. Add lime juice and cumin to taste; then stir in salt and ground pepper. Cover and chill, allowing flavor to blend for about 15 minutes, or more. This recipe may be made in advance but is best served the same day.
- Each serving provides: An excellent source of vitamin C and fiber, and a good source of vitamin A.
- Credit: Recipe was developed for Produce for Better Health Foundation (PBH) by Chef Carmen I. Jones, CCP. This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
- Nutritional Information per Serving.
- Calories: 204.
- Carbohydrates: 31g.
- Total Fat: 6.6g.
- Cholesterol: 0mg.
- Saturated Fat: 1.5g.
- Dietary Fiber: 8g.
- % of Calories from Fat: 29%.
- Sodium: 88mg.
- Protein: 6g.