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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
  • 4 ears yellow corn
  • 1 (11 oz) package frozen baked ripe plantains
  • 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 corn 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.

Amount per ⅙ recipe serving: Calories 300, Total Fat 17g, Sat Fat 3.5g, Trans Fat 0g, Chol 10mg, Sodium 340mg, Total Carb 31g, Fiber 2g, Total Sugar 20g, (Incl. 0g Added Sugars), Protein 6g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 4%