By Alyssa Rae
Toasted Corn Salsa
2 steps
Prep:10minCook:10min
Resist the urge to substitute frozen corn for fresh in this delightfully crunchy salsa recipe from “America’s Test Kitchen Healthy Family Cookbook.” Be sure to use a nonstick skillet when toasting the corn, and for a spicier version, add the jalapeño seeds. You can make this ahead and refrigerate it in an airtight container for up to 2 days. Just season with additional lime juice, salt, and pepper to taste before serving.
Updated at: Thu, 19 Sep 2024 15:29:04 GMT
Nutrition balance score
Good
Glycemic Index
43
Low
Glycemic Load
6
Low
Nutrition per serving
Calories153.5 kcal (8%)
Total Fat11.5 g (16%)
Carbs13.4 g (5%)
Sugars4.9 g (5%)
Protein2.3 g (5%)
Sodium398.7 mg (20%)
Fiber2.4 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Heat 1½ teaspoons of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Following the photo, add the corn and cook, stirring occasionally, until golden brown, 6 to 8 minutes.
Step 2
Transfer the corn to a large bowl and stir in the remaining 1 tablespoon oil, bell pepper, jalapeño, scallion, garlic, lime juice, cilantro, cumin, ¼ teaspoon salt, and ⅛ teaspoon pepper. Cover and refrigerate until the flavors have blended, about 1 hour. Season with salt and pepper to taste before serving.
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