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Corn And Green Chile Salsa

Meal.Mates's picture
Ingredients
  Ears of corn 3
  Water 1⁄4 Cup (4 tbs)
  Olive oil 1 1⁄2 Teaspoon
  Diced onion 4 Tablespoon
  New mexico green chilies 1 Pound, roasted, peeled, seeded, and finely diced (About 10 Fresh Ones)
  Roma tomatoes 5 , oven-roasted and finely diced
  Apple cider vinegar/Other cider vinegar 3 Tablespoon (La Carreta)
  Sugar 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Toasted oregano 1⁄4 Teaspoon, rubbed between the fingers
Directions

Cut the corn kernels from the cobs with a sharp knife (about 2 cups).
Place in a saute pan with the water, and cook for 2 to 3 minutes over medium heat until tender and the water has just evaporated.
Transfer to a mixing bowl.
Heat the oil in a saute pan and saute the onion over medium heat for about 5 minutes, or until translucent.
Add to the mixing bowl along with the remaining ingredients, and thoroughly combine.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Saute
Dish: 
Sauce
Ingredient: 
Corn

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Average: 4.4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1618 Calories from Fat 138

% Daily Value*

Total Fat 16 g24.6%

Saturated Fat 2.3 g11.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 831.1 mg34.6%

Total Carbohydrates 355 g118.2%

Dietary Fiber 48.2 g192.9%

Sugars 103.9 g

Protein 68 g135%

Vitamin A 287.4% Vitamin C 2088%

Calcium 15.4% Iron 70.2%

*Based on a 2000 Calorie diet

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Corn And Green Chile Salsa Recipe