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Corn Salsa

The.Southerner's picture
Ingredients
  Ears of corn 4
  Zucchini squash 1 Cup (16 tbs), diced
  Olive oil 3 Tablespoon
  Tomatoes 3 Medium, diced
  Serrano chili 1 , seeded and minced
  Chopped cilantro 1⁄2 Cup (8 tbs)
  Onion 1 Medium, diced
  Lime juice 2 Tablespoon
  Liquid smoke flavoring 2 Teaspoon
  Cumin 1⁄2 Teaspoon
  Tomato sauce 8 Ounce (1 Can)
Directions

Boil corn for 2-3 minutes; cut off cob.
In a skillet, saute squash in olive oil until squash is bright green, but still crisp.
Remove from heat; add remaining ingredients.
Mix well and refrigerate.
Serve cold.
Excellent served with chips, broiled or grilled fish or chicken.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salsa
Restriction: 
Vegetarian
Ingredient: 
Corn
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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Your rating: None
4.234615
Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1928 Calories from Fat 500

% Daily Value*

Total Fat 57 g88.1%

Saturated Fat 8.1 g40.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 144.1 mg6%

Total Carbohydrates 361 g120.2%

Dietary Fiber 49.4 g197.7%

Sugars 81.3 g

Protein 53 g105.4%

Vitamin A 185% Vitamin C 370.3%

Calcium 22.9% Iron 81.2%

*Based on a 2000 Calorie diet

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Corn Salsa Recipe