Fresh Corn Salsa

Name: Fresh Corn Salsa
Prep time: 15 min
Total time: 15 min
Yield: 24 servings, 2 Tbsp. each
Ingredients: 4 tomatoes (1-1/2 lb.), chopped; 1 cup cooked fresh corn kernel s; 1/4 cup finely chopped red onion s; 1/4 cup chopped fresh cilantro; 1 jalapeño pepper , finely chopped; 1/4 cup KRAFT Zesty Italian Dressing

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Recipe by Kraft

Prep Time

15
min.

Total Time

15
min.

Servings

24 servings, 2 Tbsp. each

Enjoy seasonal veggies in the best way: with Fresh Corn Salsa! Eat this corn salsa with chips or topped over steak or chicken. Either way, you can't lose!

What You Need

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4 tomatoes (1-1/2 lb.), chopped
1 cup cooked fresh corn kernels
1/4 cup finely chopped red onions
1/4 cup chopped fresh cilantro
1 jalapeño pepper, finely chopped
1/4 cup KRAFT Zesty Italian Dressing

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Make It

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Combine all ingredients except dressing in large bowl.
Add dressing; mix lightly.

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Special Equipment Needed

TBA

Kitchen Tips
Nutrition

How to Chop Tomatoes

Cut tomato into wedges, then cut each wedge into small pieces.

Note

You will need to cook 2 ears of corn to get the 1 cup cooked fresh corn kernels needed to make this recipe. To remove the cooked corn from the cob, hold the cob firmly at an angle then carefully cut down the ear (away from the body) with sharp knife, removing several rows of corn with each cut.

Serving Suggestion

Serve with baked tortilla chips, or spooned over grilled chicken or fish.

Servings

24 servings, 2 Tbsp. each

Healthy Living

Low fat
Low calorie
Generally Nutritious
Low sodium
Diabetes Center

Diabetes Center

Carb Choices: 0 Carb Choice

Diet Exchange

1/2 Starch

Nutrition Bonus

Help your friends and family eat right with this delicious, low-calorie, low-fat and low-sodium salsa.

Nutritional Information

Serving Size 24 servings, 2 Tbsp. each
AMOUNT PER SERVING
Calories	20

Total fat	0.5g
Saturated fat	0g
Cholesterol	0mg
Sodium	25mg
Carbohydrate	3g
Dietary fiber	1g
Sugars	1g
Protein	1g
% Daily Value
Vitamin A	6 %DV
Vitamin C	8 %DV
Calcium	0 %DV
Iron	0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by epacker from I made this for a pool party in early June and I have made it again today for another pool party. I made this for a pool party in early June and I have made it again today for another pool party. It got rave reviews from everyone! I added a little bit of garlic to mine, because what's salsa without some garlic? The only comment I have is it says prep time is 5 minutes! WRONG! I have never been able to make it in less than 45 because of all of the chopping that is required. Good recipe, just takes a LONG time to throw together.

Date published: 2005-07-30

Rated 5 out of 5 by bigflirt98 from This was very refreshing. This was very refreshing. A good way to use your garden vegetables. I added garlic, green peppers and lime juice. I also used canned corn, but roasted it before putting in the mix. Then I let it sit for about 2 hours before eating it. I would've liked it a little hotter, maybe some hot sauce or cheyenne pepper next time, but it was still good. I will make it again because my boyfriend ate almost the whole bowl!

Date published: 2005-09-21

Rated 5 out of 5 by dgoldinak from This was really good. This was really good. Took it to a get together with friends and even the kids loved it. I did add the black beans, as someone suggested, and also just squeezed a lime over the top instead of the dressing and it was so light and tasty. I brought low fat wheat thins to serve with it but they were also using tortilla chips. I had to give this recipe out to several people. I highly recommend it!

Date published: 2008-08-09

Rated 5 out of 5 by staceyscoggins from I keep the ingredients for this on hand at all times. I keep the ingredients for this on hand at all times. I use mexicorn instead of fresh corn, and I freeze the fresh cilantro and parsley to use as needed. When I take this somewhere I have to double the recipe. But I also mix up smaller amounts and use it as a topping on tacos, burritos and fajitas. I even added some to a quiche recipe once and it was delicious!

Date published: 2009-05-11

Rated 5 out of 5 by srece from I made this twice over the Memorial weekend..first I used canned corn and left out the pepper. I made this twice over the Memorial weekend..first I used canned corn and left out the pepper. It was good, but it was missing something. The second time I used fresh corn, diced the pepper up real small and squeezed the juice from half of a lime over it. That made the difference! It was a huge hit and it will be a staple for my summer gatherings!

Date published: 2008-05-27

Rated 5 out of 5 by Lamypie from This is excellent! This is excellent!!! It is so fresh and easy, plus quick. Some of the men wanted it a little hotter, so added some hot sauce. I could have also added a hotter pepper, if I'd had one on hand, perhaps next time. One person said it was the best she had ever had! Keep up the good work and thanks.

Date published: 2005-08-31

Rated 5 out of 5 by ortiez from I made this for my husband on a Thursday night. I made this for my husband on a Thursday night. He ate it ALL by mid-day Friday. Then he made it by HIMSELF for a bachelor party that he was going to on Saturday. He's hooked!!! It was a little too hot for me, I'd use less jalapeño, or take out the seeds if you are sensitive to heat:)

Date published: 2009-09-01

Rated 5 out of 5 by mlb54red from Love this recipe! Love this recipe! Few changes. .I added rinsed black beans, chopped avocado and used 1/8 cup of Italian dressing and a few dashes of Tapatio hot sauce along with juice from a half of lime. Really exceptional flavors and so pretty to look at!The family is always asking for this.

Date published: 2011-10-14