2-Minute Corn Salsa
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Ingredients5 m servings 52 cals
Original recipe yields 12 servings
- Stir together salsa and corn.
- Stir in any of the add-ins, as desired.
- Chill at least 2 hours before serving with tortilla chips, sweet potato chips, pita chips, bell pepper strips or sliced cucumber.
- VARIATION: For Roasted Corn Salsa, drain corn and pat dry with paper towels. Melt 2 tsp. butter in a 10-inch non-stick skillet over medium-high heat. Add corn and cook about 8 minutes, stirring frequently, until kernels are well toasted and snap during last 2 to 3 minutes. Cool; stir into salsa and continue as recipe directs.
Per Serving: 52 calories; 2.2 g fat; 7.3 g carbohydrates; 2.1 g protein; 0 mg cholesterol; 395 mg sodium. Full nutrition