- Yield: 16
- Prep Time: 5 minutes
- Serving: 16
Nutrition facts (per portion)
- Calories: 20
- Carbohydrate Content: 4g
- Cholesterol Content: 0g
- Fat Content: .4g
- Fiber Content: .6g
- Protein Content: .7g
- Serving Size: 1/2 cup
- Sodium Content: 186mg
- Trans Fat Content: 0g
Prep Tip: This recipe works well with fresh, canned or frozen corn, and whichever you choose, make sure to drain it well before tossing with the salsa. When selecting fresh, choose green husks and ears that are covered with plump, shiny kernels, avoid silks that show signs of rot or decay and store in the refrigerator for up to three days before using. 2 medium fresh ears of corn = 1 to 1 1/2 cups.
Change It Up: Toss corn salsa on scrambled eggs, baked potatoes or nachos for extra veggies and a flavor blast. Did you know that you can cook fresh sweet corn in the microwave? Simply cut off the stalk end and microwave on high for 3-4 minutes per ear. Wrap the silk end in a clean kitchen towel and squeeze out a perfectly cleaned and cooked ear of corn and eat.
Nutrition Tip: Corn is a good source of thiamin. Thiamin is also called vitamin B1. It helps your body use energy and is essential for the nerve cells to function properly.
- corn - 2 cups whole kernel corn - fresh 3-4 ears, canned or frozen (drain and/or thaw)
- salsa - 2 cups mild, chunky salsa (fresh or canned)
1. In a medium bowl, combine corn and salsa. Mix well.
2. Serve with whole grain crackers or tortilla chips.