Corn and pepper salsa

This article has not been rated yet.


2 cups
fresh or frozen corn kernels
1 tsp
1 cup
chopped roasted red bell peppers
1/3 cup
chopped cilantro
1 tbsp
finely chopped jalapeño
1 tbsp
1/4 tsp


  • COOK corn kernels in canola oil a large non-stick frying pan over medium-high until tender-crisp, 2 min.
  • TRANSFER to a bowl and stir in roasted red pepper, cilantro, jalapeno, lime juice and salt.


Recipe Collections
Latest Recipes