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Categories:Viewed: 17 - Published at: 8 months ago
Ingredients
- 2 (15 ounce) cans sweet whole kernel corn, drained
- 1/2 red onion, diced
- 1/3 cup cilantro, chopped
- 2 jalapeno peppers, diced
- 2 mini sweet peppers or 2 poblano peppers
- 1 tablespoon lime juice
- salt or pepper
Method
- Line a baking/cookie sheet with foil and coat with cooking-spray. Roast the corn at 375 degrees for 30 minutes or until it just begins to brown.
- Roast the sweet or Poblano peppers at 375 degrees for 45 minutes, then de-stem, de-seed, skin, and slice them.
- Combine all ingredients in a bowl, mix, cover with plastic wrap.
- Refrigerate the mixture for 1 hour.
- Add lime juice, mix, replace plastic wrap.
