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Roasted Okra, Corn, Tomato Salsa

Prep Time 30 minutes
Cook Time 20 minutes

Ingredients

  • 1 Tablespoon olive oil
  • 1 cup fresh yellow corn kernels 2 ears
  • 1 pound okra cut into ½ in. pieces (3 ½ cups)
  • ¼ cup chopped jalapeño peppers
  • ¾ cup chopped tomatoes
  • 1 Tablespoon fresh lime juice
  • ½ teaspoon salt and pepper

Instructions

  • Prep okra: Let them come to room temperature before cooking. Trim the stem end (take care not to cut into the pod). Defuzz under running water using a paper towel. Pat them dry. Pour half a cup of vinegar to coat pods and let soak for 30 minutes in a bowl. Remove okra and rinse well. Dry completely. Cut into ½ in. pieces.
  • Preheat oven to 400 F.
  • Toss all ingredients in a large bowl. Toss with olive oil. Spread in a single layer on a baking sheet. Bake for 20-25 minutes or until okra is lightly browned and tomatoes slightly caramelized.
  • Serve immediately.

Notes

Calories 85; Total fat 3g; Saturated Fat 0g; Sodium 249mg; Total Carbs 14g; Sugars 3g; Protein 3g