Pico de gallo corn
Yield: 4 Servings
Ingredients:
- 1 1/2 c corn kernels
- 2 tomatoes cut into 1/4-inch : dice
- 1/4 c diced red onion
- 1 1/2 jalapenos seeded and minced
- 1 TB chopped cilantro : Juice of 2 limes
- 1 TB olive oil
Instructions:
: 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 Date: 09/26/96
