“Extremely fresh and crunchy, not your typical salsa! This is my husband's special treat for NASCAR Race Days. Can be frozen for up to 3 months with some loss of texture.” - by VH
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- Preheat grill for medium heat and lightly oil the grate.
- Place ears onto the heated grill; roast corn until husks show burn marks on all sides and corn kernels are cooked through, about 20 minutes. Turn ears of corn often.
- Let corn ears cool until they can be handled; pull back husks and cut the roasted kernels from the ears. Place kernels into a large salad bowl.
- Lightly toss corn with black beans, plum tomatoes, green bell pepper, red onion, jalapeno peppers, lime juice, cilantro, and garlic. Pour tomato juice and tomato sauce over the salsa; toss again. Season with kosher salt and black pepper.
- Chill salsa at least 1 hour, preferably overnight.
Nutrition
Amount Per Serving (10 total)
- Calories
- 129 cal
- 6%
- Fat
- 0.6 g
- < 1%
- Carbs
- 26.1 g
- 8%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"First time I made the salsa as written, it was good. I made it again with the beans on hand, which were not low-sodium and I have to say, it tasted even better. I did rinse the beans to rid them of ex..." See morecess salt, and it may just be me but I could tell the difference. We used it to top tacos, in quesadillas as well as a dip for chips. Also, I added just a dash of cayenne. It's now a raceday staple. Thanks for posting it."
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