Recipe: Mango and Roasted Corn Salsa

Mango and Roasted Corn Salsa
Source: Cooking Light Magazine, July 1997
Yield: 2 1/2 cups (serving size: 1/4 cup)

1 1/2 cups fresh corn kernels about 3 ears
1 teaspoon vegetable oil
1 1/2 cups diced peeled mango
1/4 cup fresh lemon juice
2 tablespoons diced sweet onion
2 tablespoons minced fresh mint
2 tablespoons minced fresh cilantro
1 1/2 teaspoons grated peeled fresh ginger
1/4 teaspoon salt

Preheat oven to 400F.

Combine corn and oil, tossing well. Place on a baking sheet, spreading evenly. Bake at 400F for 15 minutes. Cool. Combine corn, mango, and remaining ingredients in a bowl; toss gently.