Roasted Corn Salsa

15 min.
5 min.



  1. Prepare a charcoal or gas grill with greased grill rack for direct grilling over medium-high heat. Grill corn for 5 minutes, turning frequently, until corn is cooked and lightly browned. Cut kernels from cobs and place in a large bowl. Add beans, tomatoes, onion, cilantro and, if desired, jalapeño pepper. In a small bowl, combine lime juice, olive oil and agave nectar; add to corn mixture, combining well. Season to taste with salt.

*Note: Chile peppers contain volatile oils that can burn skin and eyes. When working with jalapeño peppers, wear protective gloves. Nutrition facts per serving: 71 calories, 2 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 58 mg sodium, 14 g carbohydrates, 2 g fiber, 3 g sugar, 2 g protein. Daily Values: 4% vitamin A, 9% vitamin C, 1% calcium, 3% iron.

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