Roasted Corn - Tomato Salad Recipe

Name: Roasted Corn - Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5-6 Ears of Sweet Corn on the Cobbs or frozen package kernels; 6 Plum Roma Tomatoes; 1 Large Jicama; 1 tblsp Chopped Clintros; juice of 2 Limes; 1/8tsp paprika; pinch of Cumin; 2 jalapenos, seeded; Season to taste...Salt; Garnish: with Cilantro

Servings: persons

5-6 Ears of Sweet Corn on the Cobbs or frozen package kernels
6 Plum Roma Tomatoes
1 Large Jicama
1 tblsp Chopped Clintros
juice of 2 Limes
1/8tsp paprika
pinch of Cumin
2 jalapenos, seeded
Season to taste...Salt
Garnish: with Cilantro

1
Roast corn on cobb in the oven or char broiled until slightly toated. Let rest and cool in the refrigration.
2
While it's cooling down dice the Roma Tomatoes into 1/2inch. Peeled and diced the Jicama 1/2inch also and wash the clintro and chopped.
3
Cut open the 2 Japenos and discard the seeds and 1/4inch diced the Japenos.
4
Mix all the ingredients in a mixing bowl.
5
Remove Kernels from the cobb
6
Cut limes in halves and squeeze jusices into the bowl, 1/8tsp of paprika and a pinch of Cumin to the ingredients. Season to taste with Salt.
7
Preparation time is 12-15minutes.

135

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5-6 Ears of Sweet Corn on the Cobbs or frozen package kernels, 6 Plum Roma Tomatoes, 1 Large Jicama, 1 tblsp Chopped Clintros, and more.

Yes, Roasted Corn - Tomato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Corn - Tomato Salad

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