Pico de gallo corn

4 Servings

Ingredients

Quantity Ingredient
2 tomatoes, cut into 1/4-inch
Date: 09/26/96

Directions

1½ c corn kernels

: dice

¼ c diced red onion

1 ½ jalapenos, seeded and minced 1 TB chopped cilantro

: Juice of 2 limes

1 TB olive oil

: Salt

Combine vegetables, jalapenos, cilantro and lime juice. Heat olive oil in a skillet and add vegetable mixture. Cook just until corn softens. Season to taste with salt Recipe By :CHEF DU JOUR DEAN FEARING SHOW #DJ9065

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