Roasted Corn Salsa

Roasted Corn Salsa


  • 1 cup corn kernels
  • 1 cup chopped tomatoes, peeled and seeded
  • 1/4 cup chopped yellow onion, blanched
  • 1 jalapeno pepper, seeded and minced
  • 1 Tbsp chopped cilantro
  • 1 tsp balsamic vinegar
  • salt and pepper, to taste


In hot dry skillet, cook corn kernels until slightly caramelized, about 4 to 5 minutes. In bowl, mix remaining ingredients with corn. Season with salt and pepper.

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