Creamy Corn Salsa

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This corn salsa is easy to fix and is loaded with vibrant vegetables. It's perfect for a summer cookout. Serve with tortilla chips, or use as a nacho topping.

Submitted by thedailygourmet
Published on July 13, 2020
Prep Time:
20 mins
Total Time:
20 mins
Servings:
8
Yield:
8 servings
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Ingredients

Original recipe (1X) yields 8 servings

  • 4 ears corn on the cob, husked

  • ¼ cup Mexican sour cream

  • 1 tablespoon olive oil

  • 2 teaspoons lime juice

  • 2 teaspoons Mexican seasoning mix (such as Goya® Sazonador Total)

  • ¼ teaspoon adobo seasoning (such as Goya®)

  • ½ cup chopped green onions

  • ½ cup finely chopped red bell pepper

  • 1 bunch fresh cilantro, chopped

Directions

  1. Cut the corn kernels off the cob using a sharp knife.

  2. Combine Mexican sour cream, oil, and lime juice in a mixing bowl; stir to mix well. Add Mexican seasoning and adobo. Mix well. Add corn kernels, green onions, bell pepper, and cilantro to the bowl. Toss to combine.

Cook's Note:

You can use drained canned corn or cooked corn on the cob, allowing it to cool before adding it.

Nutrition Facts (per serving)

76 Calories
4g Fat
10g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 76
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 7%
Cholesterol 3mg 1%
Sodium 65mg 3%
Total Carbohydrate 10g 4%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 2g 4%
Vitamin C 19mg 21%
Calcium 20mg 2%
Iron 1mg 3%
Potassium 209mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.