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Sweet Corn Salsa

This recipe is provided by well-known Chef, Michelle Bernstein (of Michy’s Restaurant, Miami, Florida). It combines the spices, seasonings and tastes of South Florida, all in a very tasty looking dish that is very easy to make.
1 fave
Nutrition per serving    (USDA % daily values)
CAL
247
FAT
20%
CHOL
0%
SOD
13%
Uploaded by: Carrie Stark

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Ingredients for 3 servings

2 ears fresh sweet corn (husked)

1 can black beans (rinsed, and drained)

1 mango (peeled, pitted and cubed)

3 tbsp lime juice

1 tbsp olive oil

1 green onion (sliced thinly)

1 tsp jalapeño (finely chopped)

1/4 tsp salt

Preparation

1.

Preheat grill or broiler.

2.

Grill or broil corn, turn occasionally until some kernels turn golden brown, about 10 to 12 minutes. Let cool.

3.

Cut corn off cobs using a sharp knife (makes about 1-1/4 cups).

4.

In a medium-sized bowl, combine kernels with black beans, lime juice, mango, olive oil, jalapeño, green onions, and salt.

View instructions at
Sunshine Sweet Corn

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