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Okra, Corn, and Jalapeño Skillet Salsa

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.

Cooking Light JUNE 2006

  • Yield: 8 servings (serving size: 1/2 cup)

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 64
  • Calories from fat: 35%
  • Fat: 2.5g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.9g
  • Protein: 2.6g
  • Carbohydrate: 10g
  • Fiber: 2.7g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 110mg
  • Calcium: 54mg
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Okra, Corn, and Jalapeño Skillet Salsa recipe

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