Pan-Roasted Corn Salsa

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“The jalapeno seeds give this salsa a nice amount of heat; if you prefer a milder version, leave out the seeds.”
READY IN:
20mins
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 2 tablespoons olive oil in heavy large skillet over high heat.
  2. Add corn kernels and saute until light brown, about 5 minutes.
  3. Transfer sauteed corn to large bowl; cool.
  4. Add remaining 3 tablespoons olive oil, tomato and remaining ingredients to corn in bowl.
  5. Toss to combine.
  6. Season salsa to taste with salt and pepper. (Can be made 1 day ahead. Cover; refrigerate).

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