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Roasted Corn Salsa

Roasted Corn Salsa

This salsa is great for the vegetarian tostada recipe on our blog.  Dazzle your taste buds with this distinctly southwestern dish.

3 cups (18 oz. / 560 g) fresh corn kernels (from 4 ears of corn)
1/2 cup (4 oz. / 125 g) canned diced green chilis, drained
1/2 cup (4 oz. / 125 g) canned diced pimientos, drained
1/4 cup (2 and 1/2 oz. / 75 g) finely diced red onion
1/3 cup (3 oz. / 90 g) diced tomatoes
2 tablespoons chopped fresh cilantro
1/2 teaspoon freshly ground pepper

Preheat the oven to 350°F (180°C).  Lightly coat a baking sheet with vegetable oil spray.  Spread the corn kernels evenly on the prepared pan.  Bake in the preheated oven for 20-minutes, or until slightly brown.  In a large bowl, gently combine the roasted corn with all the remaining ingredients.  Cover and refrigerate for at least 1-hour before serving.  Stir gently.

Makes 5 cups (30 oz. / 950 g)

Nutritional Facts per 1/2 cup (3 oz. / 90 g):  50 Calories, 12 g Carbohydrates, 0 mg Cholesterol, 0.5 g Fat, 2 g Protein, 25 mg Sodium

*From Sharon O’Connor’s book Spa. Copyright 1998. Page 62.

Author Info

Dr. Dave Williams

Spa915 is El Paso's #1 choice for laser tattoo removal, laser hair removal, skin rejuvenation and the "Nail Fungus Cure." Spa915 was nominated for "Best of the Best" by What's Up magazine and "Best Spa in El Paso" by the City Magazine. Visit to learn more about what we have to offer.

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