Prep:30 min.
Cook: 20 min.This recipe serves:  4    
Preparation time: 30 minutes

 

Ingredients

2 teaspoons olive oil

1 cup fresh corn kernels, cut from the cob (about 2 ears)

1/4 teaspoon sugar

salt to taste

freshly ground black pepper

4 teaspoons balsamic vinegar

2 chopped, fresh plum tomatoes

1/4 cup finely chopped red onion

1/4 cup chopped cilantro leaves

1 jalapeño pepper, or to taste, seeded and finely chopped

 

Nutrition Facts

Serving Size 1/2 cup of salsa
 

Amount Per Serving
Calories 112

Total Fat 3 g

Saturated Fat 0 g

Protein 3 g

Total Carbohydrate 21 g

Dietary Fiber 3 g

Sodium 601 mg

 

Percent Calories from Fat 22%

Percent Calories from Protein 10%

Percent Calories from Carbohydrate 68%

 

Cooking Instructions

1. Heat the oil in a skillet over medium heat. Add the corn and cook for two minutes. Add the sugar, season with salt and pepper and cook for another minute. Add the vinegar and cook for 1more minute.

 

2. Transfer the corn to a small bowl and cool slightly.

Stir in the tomatoes, onion, cilantro and jalapeño pepper. Adjust the salt and pepper to suit your taste. (This can be made in advance and stored in the refrigerator for up to two days.)

 

3. Serve with grilled chicken, beef or pork.

​

​

​​