Fresh Tomato-and-Corn Salsa

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Yield
2 cups (serving size: 1/4 cup)
May 1998
RECIPE BY Cooking Light

Ingredients

  • 1/2 cup fresh corn kernels (about 1 ear)
  • 1 1/4 cups chopped tomato
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped red onion
  • 1/4 cup chopped green onions
  • 1/4 cup fresh lemon juice
  • 1 teaspoon hot pepper sauce
  • 1/2 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin

Nutritional Information

  • Calories 24
  • Caloriesfromfat 23%
  • Fat 0.6g
  • Satfat 0.1g
  • Monofat 0.5g
  • Polyfat 0.2g
  • Protein 0.8g
  • Carbohydrate 4.8g
  • Fiber 1g
  • Cholesterol 0.0mg
  • Iron 0.5mg
  • Sodium 86mg
  • Calcium 11mg

How to Make It

Step 1

Steam corn, covered, 2 minutes, and cool. Combine corn and remaining ingredients in a large bowl.

Step 2

Note: The salsa can be made a day in advance. Cover and chill.

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