"roasted" corn and jalapeno salsa

1 (15.25 ounce) can sweet corn, drained
1 jalapeno pepper, chopped
1/2 large red onion, chopped
1/2 lime, juiced
2 tablespoons chopped fresh cilantro
salt and ground black pepper to taste

Combine corn and jalapeno pepper in a skillet over high heat. Cook and stir until edges start to blacken, about 10 minutes. Remove from heat and let cool, 5 to 10 minutes.
Combine onion, lime juice, cilantro, salt, and pepper in a bowl. Fold in cooled corn and jalapeno.

10/17/2019

recipepes.com "roasted" corn and jalapeno salsa, recipe PT15M PT1H 5 455 calories

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"roasted" corn and jalapeno salsa

Ingredients

Directions