Fire-Roasted Corn Salsa

Fire-roasted corn and jalapenos come together with cilantro, tomatoes, and lime for a perfect summertime salsa. Serve with tortilla chips.

Step: 1

Combine tomatoes, onion, cilantro, lime juice, and cumin in a large bowl.

Step: 2

Preheat an outdoor grill to medium heat and lightly oil the grate.

Step: 3

Coat corn and jalapeno peppers with olive oil.

Step: 4

Place corn and jalapenos on the preheated grill and cook, turning every 3 minutes, until corn is charred, about 15 minutes total. Transfer to a cutting board and let cool 5 minutes.

Step: 5

Dice jalapenos and cut corn kernels from the cob. Add jalapenos and corn kernels to the bowl of tomato-onion mixture; stir until well combined. Season with salt and pepper.

Per Serving: 108 calories; protein 2.6g; carbohydrates 15.3g; fat 5.4g; sodium 39.1mg.

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For your holiday party, be sure to make the Cranberry roll of balls . If you’re crunched for time, the speedy Classic Cheese Tray is your go-to .