White Corn Salsa
Serve leftover salsa with chicken or beef, or mix it in with pasta.
Yield: 2 cups (serving size: 1/4 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 59
- Calories from fat: 35%
- Fat: 2.3g
- Saturated fat: 0.3g
- Monounsaturated fat: 1.4g
- Polyunsaturated fat: 0.4g
- Protein: 1.5g
- Carbohydrate: 9.3g
- Fiber: 1.5g
- Cholesterol: 0.0mg
- Iron: 0.4mg
- Sodium: 91mg
- Calcium: 7mg
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
Preparation
- 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.
White Corn Salsa Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Entertaining, Make-Ahead, No-Cook, Portable/Picnic, Quick/Easy
- CUISINE: American, Southwest
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Meatless, Low Saturated Fat
- COOKING METHOD: Roast
- PUBLICATION: Cooking Light
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Corn Chowchow
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