Wednesday, August 19, 2009

Warm Corn Salsa

This quick and healthy salsa is a perfect topper for chicken, fish, or beef. Honestly, check the directions. It couldn't get much easier! Plus, this salsa adds just the perfect amount of sweetness, flavor, and color to a dish. I loved it with my chicken and black bean quesadillas!

warm corn salsa
Warm Corn Salsa
adapted from
originally in Cooking Light, March 2004

1 c. fresh or frozen corn kernels
1 red bell pepper, chopped
1/2 c. chopped red onion
1/2 c. chopped fresh cilantro
2 cloves garlic, minced
2 TBSP fresh lime juice
1/2 tsp. cumin
1/8 tsp. cayenne pepper, plus more to taste
salt and pepper, to taste

1. Combine all ingredients in a saucepan over high heat. Bring to a boil for two minutes, then serve.

One year ago: pina colada cupcakes


Molly Jean said...

You aren't kidding! Those directions are so easy that I think even I can follow them ;) Looks tasty!

Joelen said...

I'll have to add this to my menu the next time I do something tex mex themed!