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    You are in: Home / Low-cholesterol / Roasted Corn and Chipotle Salsa Recipe
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    Roasted Corn and Chipotle Salsa

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Molly53's Note:

    A sensational savory salsa. Published in the Houston Chronicle.

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    Units: US | Metric


    1. 1
      Heat your outdoor grill.
    2. 2
      Shuck and de-silk your corn.
    3. 3
      Grill corn until each side is golden brown and let cool.
    4. 4
      Roast red pepper on the grill until charred on all sides.
    5. 5
      Place the pepper on a towel or covered container to let steam and remove when cool Peel charred skin off the pepper, remove the stem and seeds; dice the flesh Cut the kernels from the corncobs.
    6. 6
      Combine all the ingredients and season with salt and pepper.
    7. 7
      Serve with tortillas or as a topping for tacos.

    Ratings & Reviews:

    • on June 01, 2006


      Thanks for the great idea. I had wanted to make a great corn salsa recipe similer to the mexican resturant I had worked at in JP Boston years ago. I cut corners and roasted 4 ears in my large cast iron skillet. I also added some pureed chipole peppers in aldobo sauce, a dash of good apple cider vinager, and 5 ripe tomatoes,a sweet onion. S&P to taste. GO FOR IT!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roasted Corn and Chipotle Salsa

    Serving Size: 1 (29 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 17.7
    Calories from Fat 2
    Total Fat 0.2 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 2.9 mg
    Total Carbohydrate 3.9 g
    Dietary Fiber 0.6 g
    Sugars 1.1 g
    Protein 0.6 g

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