Corn Salsa

Saturday, May 5, 2012

The tastiest corn salsa is made with grilled corn. Four medium ears of corn should yield about 2 cups. If you can't grill or roast the corn, then use thawed frozen sweet corn or even canned sweet corn instead.


  • 2 cups cooked corn kernels (about four ears) or thawed frozen sweet corn
  • 1 medium tomato, seeded chopped
  • 1/4 cup finely chopped sweet onion
  • 1 jalapeno or serrano pepper, seeded and chopped
  • 1/4 cup chopped cilantro
  • 2 tbsp fresh lime juice


Combine cut or thawed corn, tomato, onion and pepper in a medium bowl. Add cilantro and lime juice. Toss well. Refrigerate until ready to serve.

Serves 6

Per Serving: Calories 67, Calories from Fat 5, Total Fat 0.5g (sat 0.1g), Cholesterol 0mg, Sodium 5mg, Carbohydrate 13.5g, Fiber 1.7g, Protein 2g

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