Roasted Corn and Plantain Salsa
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
- Preheat oven to 425°F. Chop tomatoes, poblano, and chorizo coarsely; place in medium bowl.
- 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.
- Meanwhile, microwave plantains following package instructions. Let stand until cool, then chop into small pieces and combine with tomato mixture.
- 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.
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
- Preheat oven to 425°F. Chop tomatoes, poblano, and chorizo coarsely; place in medium bowl.
- 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.
- Meanwhile, microwave plantains following package instructions. Let stand until cool, then chop into small pieces and combine with tomato mixture.
- 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.
Nutritional information
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%