Monday, March 10, 2014

RECIPE | Corn Salsa

1 LBS Frozen Corn Kernels, defrosted and rinsed.
3/4 Cups (green or red) Bell Pepper, small dice (Slightly smaller than kernels of corn)
1 Jalepeno, Minced
1/8 Cup Red onion, minced
2T Cilantro, minced
2T Fresh Squeezed lime juice (adjust as needed)
1/2 Tsp kosher salt
1/3 Tsp ground black pepper


1. Combine all ingredients in a large mixing bowl
2. Mix well and chill overnight before serving

*makes approximately 2 cups

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