Okra, Corn, and Jalapeño Skillet Salsa

Blending prime summer produce, this salsa is great over grilled chicken or pork or with baked tortilla chips. This recipe doubles easily for a crowd.


8 servings (serving size: 1/2 cup)

Recipe from

Nutritional Information

Calories 64
Caloriesfromfat 35 %
Fat 2.5 g
Satfat 0.2 g
Monofat 1.3 g
Polyfat 0.9 g
Protein 2.6 g
Carbohydrate 10 g
Fiber 2.7 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 110 mg
Calcium 54 mg


1 tablespoon canola oil
1 cup fresh yellow corn kernels (about 2 ears)
1 pound okra, cut into 1/2-inch pieces (about 3 1/2 cups)
1 cup chopped fresh spinach
1/4 cup bottled pickled jalapeño pepper slices
3/4 cup chopped tomato (about 1 medium)
1 tablespoon fresh lime juice
1/8 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, minced


Heat oil in a large nonstick skillet over medium-high heat. Add corn; sauté 3 minutes. Add okra; sauté 3 minutes. Stir in spinach and jalapeño; cook 2 minutes. Remove from heat; stir in chopped tomato and remaining ingredients.


June 2006
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