Recipe finder
Corn Salsa
- Yield: 4 cups
- Prep 25 mins
- Cool 20 mins
- Cook 10 mins
Ingredients
-
4
large ears fresh corn or one 10-ounce package frozen whole kernel corn (2 cups)
-
1
tablespoon
cooking oil
-
1
large onion, coarsely chopped (1 cup)
-
1
large green or red sweet pepper, coarsely chopped (1 cup)
-
1
fresh jalapeno pepper, seeded and finely chopped
-
1
cup
chopped, peeled tomatoes or one 14-1/2-ounce can diced tomatoes, drained
-
1/4
cup
lime juice
-
1/2
teaspoon
salt
-
1/2
teaspoon
ground cumin
-
1/2
teaspoon
freshly ground black pepper
Directions
- Remove husks from fresh ears of corn; discard. Scrub with a stiff brush to remove silks; rinse. Cook, covered, in enough lightly salted boiling water to cover for 5 to 7 minutes or till tender; drain. Let cool. Cut kernels from cobs. Or, cook frozen corn according to package directions. Drain corn.
- In a large saucepan, heat oil over medium-high heat. Add the onion, sweet pepper and jalapeno pepper. Cook until onion is tender but not brown. Stir in corn, tomatoes, lime juice, salt, cumin and black pepper. Cook and stir over medium heat until heated through. Let cool. Transfer to a storage container. Cover and chill up to 1 week. Serve with pork, beef or poultry.
Nutrition Facts
(Corn Salsa)
sodium (mg) 77, calcium (mg) 10, Potassium (mg) 126, iron (mg) 0, carb. (g) 7, pro. (g) 1, sugar (g) 2, fiber (g) 1, Fat, total (g) 1, Riboflavin (mg) 0, Thiamin (mg) 0, cal. (kcal) 37, vit. C (mg) 11, Folate (µg) 16, vit. A (IU) 194, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0