NUTRITION FACTS
Serving Size = ¾ cup (126g); Servings per container = 4; calories 110; total fat 2.5g (4%); saturated fat 0g (0%); cholesterol 0g (0%); sodium 310mg (13%); total carbohydrate 20g (7%); dietary fiber 2g (8%); sugars 2g; proteins 3g.

CONFETTI CORN

4 servings / 1 serving = ¾ cup

CONFETTI CORN

4 servings / 1 serving = ¾ cup

Final-CHEF-Stamp-KNOCKED-OUT_33INGREDIENTS

  •   2 cups cooked corn kernels
  •   ½ small poblano pepper, finely chopped
  •   ½ red bell pepper, finely chopped
  •   1 large carrot, grated (about ½ cup)
  •   2 green onion, thinly sliced
  •   1 handful fresh cilantro, chopped
  •   ½ teaspoon ground cumin, or to taste
  •   Juice of 1 lime
  •   ½ Tablespoon extra virgin olive oil
  •   ½ teaspoon salt

 

DIRECTIONS

  1. Freshly cooked corn, canned corn, or frozen corn are all good options for  this recipe.  Rinse and drain the corn, if using canned.  If using frozen, allow to thaw under cold running water.
  2. In a large bowl, combine the corn, poblano, red bell pepper, grated carrot, sliced green onion and fresh cilantro.  Stir to combine.
  3. In a small bowl, combine the cumin, lime juice and oil. Whisk to combine and then pour over the corn mixture.  Season with salt, stir and then let sit for 15 minutes before serving.

 

Serve in lettuce cups or with corn tostadas.  This salsa would also be delicious served with roasted salmon or chicken.  Add some avocado for creaminess.

NUTRITION FACTS
Serving Size = ¾ cup (126g); Servings per container = 4; calories 110; total fat 2.5g (4%); saturated fat 0g (0%); cholesterol 0g (0%); sodium 310mg (13%); total carbohydrate 20g (7%); dietary fiber 2g (8%); sugars 2g; proteins 3g.

© 2017 Copyright. Goldsbury Foundation.

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