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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Serve leftover salsa with chicken or beef, or mix it in with pasta. Ingredients:
2 cups fresh white corn kernels (3 ears) |
1 tablespoon olive oil |
1/4 teaspoon salt |
1/8 teaspoon freshly ground pepper |
vegetable cooking spray |
1/3 cup diced red bell pepper |
1/3 cup diced red onion |
3 tablespoons chopped fresh cilantro |
3 tablespoons chopped fresh basil |
1 tablespoon sherry vinegar |
1 teaspoon minced seeded serrano chile |
1 teaspoon lemon juice |
1 teaspoon honey |
Directions:
1. Combine first 4 ingredients in a bowl; stir well. Place corn mixture on a baking sheet coated with cooking spray, spreading evenly. Bake at 425° for 15 minutes or until lightly browned; let cool.
2. Combine roasted corn and remaining ingredients in a bowl; stir well. Cover and chill.
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