Roasted Corn, Pepper, and Nopales Salsa

Roasted Corn, Pepper, and Nopales Salsa
Budget-friendly recipe
771

Try this salsa in your favorite tacos for a fresh twist.

Ingredients

4
stemmed, seeded
2
stemmed, seeded, halved
cups
chopped
½
cup
chopped, cleaned
½
cup
chopped
2
tablespoons
2
tablespoons
chopped
¼
teaspoon

What You'll Need

  • Baking sheet
  • Paper bag
  • Sharp knife
  • Medium bowl

Directions

  1. Place all peppers and corn on a baking sheet. Broil for about 10 minutes, turning to lightly char all sides of the peppers and corn.
  2. Place peppers in a small paper bag and fold over the top; let stand for 5 minutes. Rub off skins and remove seeds and stems.
  3. Chop poblano and jalapeño peppers.
  4. Cut corn off cob and place in a medium bowl; add chopped peppers and all remaining ingredients and stir. Cover and refrigerate until ready to serve.

Chef Tips

  • Try this recipe with frozen corn. Frozen vegetables are always in season and usually cost less.

  • Cut this recipe in half to save money.

Nutrition Info and more

Serving size:
½
cup
Total calories:
70
Total fat:
1 g
Saturated fat:
0 g
Carbohydrates:
14 g
Protein:
2 g
Fiber:
4 g
Sodium:
80 mg
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