Email to Stella      

Salsa: Sweet White Corn Salsa

Source of Recipe

Bret and Julie Jeremy


Recipe Introduction

Try it with grilled shrimp!

List of Ingredients

1 firm-ripe tomato (6 oz.)
1 red bell pepper (1/2 lb.)
2 fresh jalapeño chilies
1 cup white corn kernels (see notes)
2 tablespoons lime juice
2 tablespoons rinsed canned or cooked black beans (optional)
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions (including tops)
Salt


Recipe

Rinse tomato, bell pepper, and chilies; lay in a 10- by 15-inch pan. Broil 3 to 4 inches from heat, turning to char vegetables evenly, about 10 minutes; remove from pan as cooked. Let stand until cool enough to touch. Pull skin from tomato, bell pepper, and chilies. Core tomato; discard stems and seeds from pepper and chilies. Chop vegetables and put in a bowl.

Add corn, lime juice, beans, cilantro, onions, and salt to taste. Mix and serve, or cover and chill up to 3 days.
YIELD: 2 Cups

Per 1/4 cup: 30 cal., 9% (2.7 cal.) from fat; 1.1 g protein; 0.3 g fat (0 g sat.); 6.9 g carbo (1.4 g fiber); 6.6 mg sodium; 0 mg chol.