White Corn Salsa

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

This recipe goes with Grilled Salmon with White Corn Salsa

Yield: 2 cups (serving size: 1/4 cup)
Recipe from Cooking Light

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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

  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.
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