• 1serving
  • 25minutes
  • 36calories

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Nutrition Info . . .

VitaminsB3, C, E
MineralsFluorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 ear(s) (small) fresh corn shucked

  2. 3/4 cup(s) prepared tomato salsa

  3. 1 tablespoon(s) lime juice

  4. 1 tablespoon(s) chopped fresh cilantro or to taste

  5. 1/8 teaspoon(s) ground cumin

Instructions Jump to Ingredients ↑

  1. Heat a large heavy skillet, preferably cast-iron, over medium-high heat. Roast corn (still on the cob), turning frequently, until the kernels are darkened on all sides, about 8 minutes.

  2. When the corn is cool enough to handle, cut the kernels off the cobs and transfer to a small bowl. Stir in salsa, lime juice, cilantro and cumin.


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