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Corn Salsa
Recipe By : Parade: Idaho State Journal: 6-27-99
Serving Size : 1 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
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1 cup fresh corn kernels -- blanched
1 ripe papaya -- seeded, 1/4" dice
1/2 cup finely diced red onion
2 ripe plum tomatoes -- seeded and diced
1 1/2 teaspoons minced garlic
1 tablespoon finely grated lime zest
1/4 cup fresh lime juice
1/2 cup chopped fresh cilantro leaves
In a large bowl, gently combine all the ingredients except the cilantro.
Cover and refrigerate up to 2 hours. Just before serving, toss in the
cilantro. Serve chilled. Makes about 4 cups.
per 2 tablespoons: 12 calories, 3g carbohydrates, no protein, no fat, no
cholesterol.
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