Roasted Corn and Red Pepper Salsa

This salsa is made with the Runaway Train Wrap found on this blog. This recipe is taken from Whitewater Cooks by Shelley Adams.



2 cups frozen corn
1 cup roasted red pepper, diced
1/2 cup red onion, diced
1/3 cup cilantro, chopped
Juice and zest of 2 limes
2 tbsp olive oil
1 tsp cumin
1 tsp chili powder
1 tbsp brown sugar


1. In a baking dish, toss corn in olive oil and brown sugar, and roast in a 350F oven until caramelized, about 20 minutes. Remove from oven and add the remaining ingredients. Mix well and keep covered in the refrigerator.


Cooked black beans and chopped fresh tomatoes make a great addition.

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