Fresh Corn and Sun-Dried Tomato Salsa
This is a delicious and very colorful salsa.
Servings: 12 servings (3 cups)
Ingredients
- 1½ cups fresh corn kernels
- 6 tablespoons sun-dried tomatoes (packed in oil), drained and chopped
- 6 tablespoons thinly sliced green onions
- 6 tablespoons finely chopped red onion
- 6 tablespoons finely chopped fresh cilantro
- 6 tablespoons olive oil
- 3 tablespoons freshly squeezed lime juice
- 1½ tablespoons white wine vinegar
- 1 tablespoon seeded and minced fresh jalapeno
- 3 medium garlic cloves, minced
Instructions
- In a medium bowl, combine all of the salsa ingredients. Set aside at room temperature for about an hour. Serve with tortilla chips or as a topping for fish or grilled chicken!
Notes
- To cut corn easily, cut end off of the corn and set it cut-end-down inside a shallow bowl. Use sharp knife to cut down from top to bottom and let the corn kernels gather in the bowl.
- If the onions are bothering you while chopping them, put lime juice directly on the chopped onions- it neutralizes them.
Nutrition
Serving: 1serving (1/4 cup) | Calories: 100kcal | Carbohydrates: 7g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 194mg | Fiber: 1g | Sugar: 2g | Vitamin A: 188IU | Vitamin C: 13mg | Calcium: 8mg | Iron: 1mg