Roasted Corn Salsa
Ingredients
- 4 ears corn, husks and silks removed
- ¼ cup butter, melted
- 1 (16-oz) carton fresh pico de gallo
Instructions
- Preheat oven to 400°F. Tear 4 sheets of foil large enough to wrap each ear of corn. Place 1 ear in center of each sheet; brush with melted butter, and seal foil tightly.
- Bake 20 to 25 minutes or until corn is tender.
- Unwrap corn, and let stand until cool enough to handle; cut kernels from cob, and place in a large bowl.
- Add pico de gallo; toss. Serve immediately, or cover and refrigerate up to 3 days.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
105
|
105
|
| Fat (g) | 6 | 6 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 2 | 2 |
| Carb (g) | 14 | 14 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 872 | 872 |
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