White Corn Salsa


Serve leftover salsa with chicken or beef, or mix it in with pasta.


2 cups (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional 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


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


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.

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

October 1995
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