Roasted Corn Salsa

Main Ingredients	Corn Cob, Olive Oil
Cuisine	Mexican
Course	Salads
Prep Time	31-40 minutes
Cook time	6-10 minutes
Serve	4
Taste	Mild
Level of Cooking	Moderate
Others	Veg

Ingredients list for Roasted Corn Salsa

• 4 large Corn Cob
• 2 tablespoons Olive Oil
• 1 large Tomato, deseeded and cubed
• 1 small Jalapeno finely chopped
• 1 clove Garlic crushed
• 1/2 medium Red capsicum
• a few sprigs Fresh coriander leaves finely chopped
• 1 tablespoon Lemon juice
• to taste Salt
• 1/4 teaspoon Black pepper powder
• 1/4 teaspoon Roasted cumin powder

Method

1. Preheat oven to 200 C. Brush corncobs with a little olive oil and place on a baking sheet. Roast in the preheated oven at 200 C for fifteen to twenty minutes or till corn kernels turn a light golden brown. Alternatively, place corncobs directly on grill or flame (need not brush with olive oil) and roast till some of the kernels turn black from the grilling process.
2. Turn over frequently while roasting. Let corncobs cool and remove kernels. In a medium sized bowl, combine corn and all the ingredients (this salsa can be made one day ahead).
3. Cover and refrigerate. Bring to room temperature before using.

Nutrition Info

Calories	801
Carbohydrates	43.3
Protein	20.9
Fat	60.6
Other Fiber	19.8gm