Roasted Corn and Mango Salsa
A summery roasted corn salsa with a little sweet paired with a little spice
Servings 8
Ingredients
- 1 large avocado
- 1 pint cherry tomatoes
- 1 12 oz bag frozen corn
- 1 bunch cilantro
- 1 ripe mango
- 1-2 small limes
- 1 tbsp chopped garlic
- 1 poblano pepper
- 1/2 cup chopped red onion
- salt to taste
- optional: siete chips for serving
Instructions
- Preheat the oven to 400 degrees and line a large roasting pan with parchment paper
- Spead the frozen corn on the parchment paper and place in the oven for about 35-40 minutes until golden brown. Mix half way
- On another rack place the washed poblano pepper in the oven with the corn and roast for about 20-25 minutes until the skin starts to blacken
- While the veggies are in the oven half the cherry tomatoes and place in a large bowl
- Dice the mango, chop the cilantro, and red onion and add to the bowl
- Dice up the avocado and set aside
- Once the poblano pepper has cooled, deseed and chop. Then add to the bowl
- Once the corn is about 5 minutes from being done, place the chopped garlic on then pan to finish roasting with the corn
- Add in the lime juice. Do 1 if it is a juicy lime or 2 if the limes are not juicy. Then add in some salt.
- After the corn and garlic are done and have cooled for a few minutes then place in the bowl and stir everything together
- Finally add in the avocado and taste to see if more salt needs to be added
- Serve with chips, on top of a salad, with fish or any meat, etc.