Free Recipe Festival Corn Salsa
Recipe Type: Free Salsa Recipes
Recipe Preparation:
Cooking Temperature:
Recipe Serves: 4
Ingredients for Festival Corn Salsa Recipe
1 c Fresh corn kernels, cooked
1 Ripe papaya, peeled, seeded
-and cut into 1/4 dice
1/3 c Finely diced red onion
2 Ripe plum tomatoes, seeded
-and finely diced
1-1/2 ts Finely minced garlic
1 tb Freshly grated lime zest
1/4 c Fresh lime juice
1/3 c Chopped fresh cilantro
Festival Corn Salsa Preparation
Any salsa is best when served fresh. If it isn’t convenient to make the salsa just before serving time, prepare and refrigerate all your ingredients ahead of time and toss together 15 minutes before serving. It sparkles! In a large bowl, combine all ingredients except cilantro. Toss together. Refrigerate, covered, for up to 2 hours. Just before serving, toss with cilantro. Yield: about 4 cups. Per 1-cup serving: 105 calories, 1 gram fat, no colesterol. NOTE: If cilantro is not a favorite, substitute fresh basil or flat-leaf parsley. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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