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Sheet Pan Spicy Corn Salsa

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Ingredients

Adjust Servings:
4 tablespoons olive oil, divided
1 (16 ounce) bag frozen corn, thawed
1 medium red onion, diced small
1 small green bell pepper, diced small
1 jalapeno, seeds removed and diced
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon chili powder, plus more for garnish
3 tablespoons mayonnaise
1 lime, juiced
3 tablespoons chopped cilantro, plus more for garnish
2 tablespoons finely shredded monterey jack pepper cheese, plus more for garnish
tortilla chips, for serving (red, white and blue)
kosher salt
ground black pepper

Nutritional information

263.4
Calories
142 g
Calories From Fat
15.9 g
Total Fat
2.7 g
Saturated Fat
3.1 mg
Cholesterol
38 mg
Sodium
30.9 g
Carbs
4.5 g
Dietary Fiber
2.2 g
Sugars
5.4 g
Protein
202g
Serving Size

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Sheet Pan Spicy Corn Salsa

Features:
    Cuisine:

    A hearty and warm corn salsa, flavored with onion, bell pepper and jalapeo.

    • 75 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Sheet Pan Spicy Corn Salsa, A hearty and warm corn salsa, flavored with onion, bell pepper and jalapeo


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    Steps

    1
    Done

    Preheat the Oven to 400 Degrees F.

    2
    Done

    Put the Corn and 2 Tablespoons Olive Oil on a Baking Sheet. Sprinkle With Salt and Pepper and Toss to Combine. Roast, Stirring Halfway Through, Until Slightly Darkened in Color, 15 to 20 Minutes.

    3
    Done

    Remove the Pan from the Oven and Add the Onion, Bell Pepper, Jalapeno, Garlic, Cumin, Chili Powder, Remaining 2 Tablespoons Olive Oil and Some Salt and Pepper and Toss to Combine With the Corn. Continue Roasting For Another 12 to 15 Minutes.

    4
    Done

    Remove the Pan from the Oven and Add the Mayonnaise, Lime Juice, Cilantro and Cheese, Stirring to Combine. Transfer to a Serving Bowl and Top With More Cilantro, Shredded Cheese and Chili Powder. Serve With Tortilla Chips.

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    Hope Lewis

    Seafood sensation known for his fresh and flavorful fish dishes.

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