Title: Mango-And-Roasted Corn Salsa
Categories: Brunch Pickle Vegetarian
Yield: 10 Servings

1 1/2	c	Fresh corn kernels -about 3 ears
1	ts	Vegetable oil
1 1/2	c	Diced peeled mango
1/4	c	Fresh lemon juice
2	tb	Diced sweet onion
2	tb	Minced fresh mint
2	tb	Minced fresh cilantro
1 1/2	ts	Grated peeled fresh ginger
1/4	ts	Salt

1. Preheat oven to 400 oF. 2. Combine corn and oil, tossing well. Place on a baking sheet, spreading evenly. Bake at 400 oF for 15 minutes. Cool. Combine corn, mango, and remaining ingredients in a bowl; toss gently. Yield: 2 1/2 cups (serving size: 1/4 cup). CALORIES 43 (17 % from fat); FAT 0. 8 g (sat 0. 1 g, mono 0. 2 g, poly 0. 4 g); PROTEIN 0. 9 g; CARB 9. 4 g; FIBER 1. 2 g; CHOL 0 mg; IRON 0. 2 mg; SODIUM 63 mg; CALCIUM 5 g.

NOTES : You can serve this colorful salsa with grilled chicken or pork. Posted to MM-Recipes Digest V4 #6

Recipe by: Cooking Light Magazine, July 1997, page 109

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