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Fresh corn salsa
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Yield: 4 cups
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| Fresh Corn Salsa It's a little hard to track down fresh corn this time of year, but it's usually available at high-end markets. If you can't find it, substitute 1 1/2 cups frozen corn kernels, thawed — you'll lose the roasted taste but it'll be an easier dish. Ingredients | |
| 3 ears | corn, husks and silks removed |
| 1 (15-ounce) can | small white beans, drained and rinsed |
| 3 Roma or plum tomatoes, chopped | |
| 1 small | red onion, diced |
| 2 pickled jalapeno chiles, seeded and finely chopped | |
| 1 medium | green bell pepper, seeded and finely chopped |
| 2 tablespoons | cider vinegar |
| 2 tablespoons | packed cilantro leaves, minced |
| 1 teaspoon | ground cumin |
| 1/2 teaspoon | salt |
| 1/2 teaspoon | freshly ground pepper |
Preheat the broiler. Place corn on broiler pan 5 inches from heat, and broil until corn is lightly browned on all sides, turning occasionally, about 3 minutes.
Place the corn in the microwave and cook on high for 2 minutes to cook through. Cool, then slice the kernels off the cob.
Toss the kernels with the remaining ingredients in a large bowl. Cover and chill at least 1 hour before serving.
Serving size: 1/2 cup. PointsPlus™ value: 3 per serving
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