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




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; carbohydrates 7.6g; dietary fiber 0.7g; sugars 2g; fat 0.2g; vitamin a iu 12.7IU; vitamin c 5.2mg; folate 0.4mcg; calcium 20.7mg; iron 0.4mg; magnesium 0.3mg; potassium 58.8mg; sodium 115.2mg.

1 vegetable