Serve this salsa as a dip for chips or as a relish to accompany grilled pork tenderloin or chicken.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 1996




Ingredient Checklist


Instructions Checklist
  • Heat a large heavy skillet, preferably cast-iron, over medium-high heat. Roast corn (still on the cob), turning frequently, until the kernels are darkened on all sides, about 8 minutes.

  • When the corn is cool enough to handle, cut the kernels off the cobs and transfer to a small bowl. Stir in salsa, lime juice, cilantro and cumin.

Nutrition Facts

34 calories; protein 0.7g 1% DV; carbohydrates 7.6g 2% DV; dietary fiber 0.7g 3% DV; sugars 2g; fat 0.2g; saturated fatg; cholesterolmg; vitamin a iu 12.7IU; vitamin c 5.2mg 9% DV; folate 0.4mcg; calcium 20.7mg 2% DV; iron 0.4mg 2% DV; magnesium 0.3mg; potassium 58.8mg 2% DV; sodium 115.2mg 5% DV; thiaminmg.