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White & Yellow Corn-Tomato Salsa

This recipe originally appeared on GlutenFreeGigi.com
Nutrition per serving    (USDA % daily values)
CAL
193
FAT
15%
CHOL
0%
SOD
9%
Uploaded by: Gigi Stewart

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Ingredients for 4 servings

4 cups of a mixture of white and yellow corn kernels (Fresh corn is best, but frozen can also be substituted when fresh corn is not available.)

2 tomatoes, peeled, diced and seeded (You can use 1 1/2 cups of petite diced canned tomatoes, if you prefer, just be sure to drain them very well.)

1/4 cup finely minced sweet white onion or green onions

Juice from 1 lemon

1 Tablespoon olive oil

1/4 teaspoon garlic powder

1/4 teaspoon red pepper flakes, optional

Salt and fresh ground black pepper to taste

Chopped cilantro or parsley, optional garnish

Preparation

1.

In a 2-quart saucepan, combine corn kernels, onion, lemon juice, olive oil and garlic powder; cook over medium heat until corn is tender, about 8 - 10 minutes (if you are using frozen corn kernels, you may need a few more minutes cooking time).

2.

Stir in tomatoes and cook 5 minutes more, then remove from heat and season with red pepper, salt and black pepper.

3.

To serve as a warm side dish, spoon into serving bowl and top with chopped cilantro or parsley if desired and serve immediately. Alternatively, cool to room temperature (or chill, if you prefer) and serve as a hearty salsa with chips.

View instructions at
Gigi Stewart, M.A.

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