Name: Corn Salsa
Prep time: 25 min
Cook time: 10 min
Total time: 55 min
Yield: 4 cups
Ingredients: 2 cups fresh corn kernels (cut from 4 ears) or one 10-ounce package frozen whole kernel corn; 1 tablespoon cooking oil; 1 large onion, coarsely chopped (1 cup); 1 large green or red sweet pepper, coarsely chopped (1 cup); 1 fresh jalapeño pepper, seeded and finely chopped; 1 cup chopped, peeled tomatoes or one 14-1/2-ounce can diced tomatoes, drained; ¼ cup lime juice; ½ teaspoon salt; ½ teaspoon ground cumin; ½ teaspoon freshly ground black pepper

Directions

Step 1

In a large skillet, heat oil over medium heat. Add corn, onion, sweet pepper and jalapeño pepper. Cook and stir until vegetables are tender but not brown, about 5 minutes.

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Step 2

Stir in tomato, lime juice, salt, cumin and black pepper. Cook and stir over medium heat until heated through. Let cool; chill, covered, up to 1 week.

Nutrition Facts

Per Serving:

34 calories; fat 1g; carbohydrates 6g; insoluble fiber 1g; sugars 2g; protein 1g; vitamin a 17.4RE; vitamin a 176.9IU; vitamin c 13.3mg; niacin equivalents 0.5mg; vitamin b6 0.1mg; folate 13.2mcg; sodium 77mg; potassium 118.3mg; calcium 6.3mg; iron 0.2mg.

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Ingredients

Directions

Nutrition Facts