Corn Blender Salsa
Swap out the typical red-tomato base in this corn number. Although yellow tomatoes help provide a little bulk to this recipe, their mild acidity showcases the sweeter kernels of corn.
Prep time:
Yield: 2 cups
Serving size: 2
Calories per serving: 105
Ingredients:
Yield: 2 cups
Serving size: 2
Calories per serving: 105
2 small yellow tomatoes, cored, seeded and chopped
1/4 cup packed fresh cilantro leaves
1 jalapeno, charred under the broiler, seeded and chopped
juice of 1 lime (about 2 tablespoons)
kosher salt
1 cup frozen corn kernels, thawed
1/2 cup chopped scallions
Directions:
Combine the tomatoes, cilantro, jalapeno, lime juice and 1 teaspoon salt in a blender. Pulse until the ingredients are broken down but still chunky, scraping down the inside of the carafe with a rubber spatula as necessary. Stir in the corn and scallions.
Source: foodnetwork.com
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
