Corn and Tomato Salsa
- Total Time
- 10 minutes
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Ingredients
- 4ears corn
- 1green chili pepper, minced
- 1clove garlic, minced
- 2tablespoons extra-virgin olive oil
- 3large tomatoes, cored and chopped
- Coarse salt and freshly ground pepper to taste
- ½cup basil leaves, snipped
Nutritional analysis per serving (6 servings)
118 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 3 grams protein; 372 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scrape the corn kernels off the cob using a sharp knife. Set them aside.
- Step 2
Saute the pepper and the garlic in the olive oil for two to three minutes. Add the corn and cook for one minute.
- Step 3
Add the tomatoes and cook just enough to heat them through (less than a minute). Season them with salt and pepper, sprinkle with basil and serve.
Private Notes