Fresh corn salsa
0
Points®
Total Time
25 min
Prep
20 min
Cook
5 min
Serves
8
Difficulty
Easy
This corn and white bean salsa stands apart from other homemade and store-bought versions because the recipe calls for quick roasting the corn so that the kernels blacken in the oven before you transfer it to the microwave to fully cook. If you can't find fresh corn, substitute 1 1/2 cups frozen corn kernels, thawed - you'll lose the roasted look and taste but it'll be an easier dish. Regardless, it's prepared in a quick 30 minutes, and can be stored in an airtight container in the fridge for use for several days. It's a delicious scoop for chips or toasted pita, the perfect topping to grilled tuna or salmon, and turns tacos into a true fiesta!
Ingredients
Corn on the cob
3 ear(s), medium, husks and silks removed
Canned white beans
15 oz, small-variety, drained and rinsed
Tomato
3 medium, Roma or plum, chopped
Red onion
1 small, diced
Jalapeño pepper
2 medium, pickled, seeded and finely chopped
Green bell pepper
1 medium, seeded and finely chopped
Apple cider vinegar
2 Tbsp
Cilantro
2 Tbsp, fresh, leaves, packed, minced
Ground cumin
1 tsp
Table salt
½ tsp
Black pepper
½ tsp, freshly ground
