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Roasted Corn Salsa

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  • 1 1/2 cups frozen corn kernels, or 2 ears of corn
  • 1/2 red onion, chopped
  • 1/4 cup chopped cilantro
  • 1/2 cup halved grape tomatoes
  • Salt, pepper, cayenne, and lime juice to taste


  1. Cook ears of corn over a grill or gas flame until roasted to your preference, and slice corn kernels off cob. Or, use frozen corn kernels and add to a heavy-bottomed skillet over high heat. Cook until kernels have browned, stirring occasionally, 6-8 minutes.
  2. Allow corn to cool, and add to a mixing bowl with chopped red onion, cilantro, and halved grape tomatoes.
  3. Season mixture to taste with salt, pepper, cayenne, and lime juice.

Ingredients used in this Recipe

tomatoes corn onion Lime