Corn Salsa
A sauce that leans on frozen corn and red onion.
Ingredients
US
Metric
- 2 pounds frozen corn, defrosted
- 1/2 Red onion, finely chopped
- 4 Radishes, sliced thin and chopped
- Few pinches of Cilantro, finely chopped
- 1-2 Jalepenos, finely chopped (optional)
- Juice of 2-3 Limes
- Salt and pepper, to taste
Steps
- Chop everything to pieces smaller than the corn kernels. Mix well and let sit covered in the fridge for at least an hour, even better overnight.
Nutrition (estimated, per serving)
| Calories | 461 |
|---|---|
| Protein | 15.8 g |
| Fat | 21.8 g |
| Carbs | 50.6 g |
| Fiber | 2.2 g |
| Sodium | 1215 mg |
Source
based.cooking (community recipes, public domain) — unlicense