Fresh and Light Roasted Corn and Shrimp Salsa
Roasted corn, shrimp, bell pepper, and sweet onion make a chunky, flavorful, salsa to eat by the spoonful (when no one’s looking). You won’t find this yummy salsa on a grocery store shelf!
Roasted Corn and Shrimp Salsa
Prep time: 30 minutes
Yield: About 3 cups dip; 8 servings
3/4 cup frozen corn or 2 cobs of cooked corn
1/4 cup diced green bell pepper
Vegetable cooking spray
3/4 cup seeded, finely chopped ripe tomatoes
1/4 cup minced Vidalia onion
1-1/4 cup finely chopped fresh cilantro
1/8 teaspoon sea salt
2 teaspoons honey
1 tablespoon olive oil
2 tablespoons lime juice
1 cup chopped precooked shrimp
Preheat oven to 400°F. Put the corn and the diced peppers on the cookie sheet and spread evenly. Spray lightly with vegetable cooking spray.
If you’re using fresh ears of corn, carefully scrape the corn from the ears using a mandolin or paring knife, and then spread on the cookie sheet.
Place in the oven and roast for 15 to 20 minutes or until lightly browned.
Combine the tomatoes, onion, cilantro, sea salt, honey, olive oil, and lime juice in a small bowl, tossing together lightly to combine.
Place the shrimp in a medium bowl. Add the tomato mixture and the roasted corn and peppers, and stir to combine. Transfer to a serving bowl and refrigerate for at least an hour to meld the flavors.
Per serving: Calories 86 (From Fat 18); Fat 2g (Saturated 0g); Cholesterol 55mg; Sodium 101mg; Carbohydrate 10g (Dietary Fiber 1g); Protein 7g; Potassium 210mg.