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White Corn Salsa

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

Cooking Light OCTOBER 1995

  • Yield: 2 cups (serving size: 1/4 cup)

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.

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
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White Corn Salsa recipe

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