Roasted white corn salsa

1 Servings

Ingredients

Quantity Ingredient

Directions

2 c sweet white corn -- cut from : cob

¼ c olive oil

: Salt and freshly ground : pepper

⅓ c red bell pepper -- finely : diced

⅓ c red onion -- finely diced ⅓ c Chopped or a combination 1 ts serrano chile -- minced,

: seeded

1 TB herry vinegar

1 ts fresh lemon juice -- or to : taste

1 ts honey -- or to taste

Toss corn with oil and lightly season with salt and pepper. Spread out in a single layer on a baking sheet and roast in a preheated 425 degree oven until very lightly browned.

Cool and add to a bowl with rest of ingredients. Cover and store refrigerated for up to 5 days.

Yield: approximately 3 cups

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW #CR9737 From: Reggie Dwork <reggie@...>

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