Serve this salsa as a dip for chips or as a relish to accompany grilled pork tenderloin or chicken. Source: EatingWell Magazine, July/August 1996

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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  • 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; 0.2 g total fat; 115 mg sodium. 7.6 g carbohydrates; 0.7 g protein; Full Nutrition