Sweet Corn Pepper & Lime Salsa
Jul 14, 2016
I love sweet corn like any other Midwesterner does, but sometimes I get bored with eating it plain or straight off the cob. So what to do with all that corn???
Corn can be used in a variety of summer recipes: Try fired roasted corn with peppers & portabella mushrooms or chilled crab & pureed corn soup with chili pepper and lime.
My favorite way to use up extra sweet corn is by adding it to salsas! Try this recipe for a sweet & spicy salsa!
Sweet Corn Pepper & Lime Salsa
Prep/Cook Time: 15 minutes Number of Servings : 4
Ingredients:
- ½ tablespoon olive oil
- Kernels from 2 ears of cooked corn
- 1 poblano or jalapeno pepper, seeds and ribs removed, diced
- 1 clove garlic, minced
- 2 green onions, finely chopped
- 1 cup chopped ripe tomatoes
- 2 tablespoons chopped fresh cilantro
- Juice of 3 limes
- ¼ teaspoon salt
- ¼ teaspoon honey
- ¼ teaspoon ground cumin
- ¼ teaspoon paprika
Directions:
1. Heat the olive oil in a large skillet over medium-high. Add the corn, pepper and garlic. Cook for 3 minutes. Remove from the heat and let cool to room temperature.
2. To a medium bowl, add the green onions, tomatoes and cilantro. In a small bowl, whisk together the lime juice, salt, honey, cumin and paprika.
3. Add the cooled corn and peppers to the medium bowl with the onions and tomatoes. Pour the dressing over the vegetables and stir well to coat all ingredients. Serve at room temperature or cold.
Nutrition Facts (per serving):
Calories: 76 Protein: 2.2gm Total Carbohydrates: 14.5gm Fiber: 2gm
Total Fat: 2.4gm Cholesterol: 0mg Sodium: 158mg
Recipe courtesy of Paramount Citrus
Melanie Kluzek, Registered Dietitian for County Market
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