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White Corn Salsa

Yield 2 cups (serving size: 1/4 cup)
Serve leftover salsa with chicken or beef, or mix it in with pasta.

Ingredients

  • 2 cups fresh white corn kernels (3 ears)
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • Vegetable cooking spray
  • 1/3 cup diced red bell pepper
  • 1/3 cup diced red onion
  • 3 tablespoons chopped fresh cilantro
  • 3 tablespoons chopped fresh basil
  • 1 tablespoon sherry vinegar
  • 1 teaspoon minced seeded serrano chile
  • 1 teaspoon lemon juice
  • 1 teaspoon honey

Nutrition Information

  • calories 59
  • caloriesfromfat 35 %
  • fat 2.3 g
  • satfat 0.3 g
  • monofat 1.4 g
  • polyfat 0.4 g
  • protein 1.5 g
  • carbohydrate 9.3 g
  • fiber 1.5 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 91 mg
  • calcium 7 mg

How to Make It

  1. Combine first 4 ingredients in a bowl; stir well. Place corn mixture on a baking sheet coated with cooking spray, spreading evenly. Bake at 425° for 15 minutes or until lightly browned; let cool.

  2. Combine roasted corn and remaining ingredients in a bowl; stir well. Cover and chill.