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Roasted Corn and Plantain Salsa
Recipes
Roasted Corn and Plantain Salsa
6 servings
40 minutes total

Ingredients

  • 3 plum tomatoes
  • ½ poblano pepper
  • 2 links cured chorizo sausage (about 3.5 oz)
  • 4 ears fresh yellow corn
  • 1 (11 oz) package frozen platanos maduros
  • ½ cup rice vinegar
  • ¼ cup canola oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • Tortilla chips (optional for serving)

Steps

    1. Preheat oven to 425°F. Chop tomatoes, poblano, and chorizo coarsely; place in medium bowl.
    2. Remove husks and silks from corn; arrange on baking sheet and bake 12–17 minutes until tender and lightly browned. Remove from oven and let stand 2–3 minutes to cool.
    3. Meanwhile, microwave plantains following package instructions. Let stand until cool, then chop into small pieces and combine with tomato mixture.
    4. Slice corn kernels off cobs (2–3 cups) and add to tomato mixture; stir in vinegar, oil, salt, and pepper. Serve with tortilla chips, if using.

Microwaves vary; adjust time as needed.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅙ recipe serving: Calories 380, Total Fat 20g, Sat Fat 4g, Trans Fat 0g, Chol 15mg, Sodium 390mg, Total Carb 46g, Fiber 4g, Total Sugar 17g, (Incl. 0g Added Sugars), Protein 7g, Vitamin D 20%, Calc 0%, Iron 6%, Potassium 10%