Southwest Corn and Tomatoes

Name: Southwest Corn and Tomatoes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings.
Cuisine: Mexican Recipes, Mexican Side Dishes, Mexican Vegetarian Recipes
Ingredients: 1 package (16 ounces) frozen corn, thawed; 5 plum tomatoes, seeded and coarsely chopped; 1 large onion, chopped; 2 jalapeno peppers, seeded and finely chopped; 3 garlic cloves, minced; 2 tablespoons olive oil; 1/4 cup minced fresh cilantro; 1/2 teaspoon salt

“I came up with this recipe to use an over-abundance of corn from the garden one year. Everyone liked it so much that I substituted frozen corn so I could make it all year round,” writes Trisha Kruse of Eagle, Idaho.

Ingredients

1 package (16 ounces) frozen corn, thawed
5 plum tomatoes, seeded and coarsely chopped
1 large onion, chopped
2 jalapeno peppers, seeded and finely chopped
3 garlic cloves, minced
2 tablespoons olive oil
1/4 cup minced fresh cilantro
1/2 teaspoon salt

Directions

Preheat oven to 425°. In a large bowl, combine the corn, tomatoes, onion, jalapenos and garlic. Drizzle with oil; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray.
Bake for 20-25 minutes or until onion is tender, stirring twice. Spoon into a bowl. Stir in cilantro and salt. Serve warm.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

2/3 cup: 130 calories, 5g fat (1g saturated fat), 0 cholesterol, 205mg sodium, 21g carbohydrate (4g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Originally published as Southwestern Grilled Corn Salsa in Light & Tasty October/November 2007