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Fresh Corn & Tomato Salsa
Prep Time:
15 minutes
Cook Time:
5 minutes
4 - 6 servings

2 cups fresh corn kernels (3 to 4 ears of sweet corn-on-the-cob)*

1/3 cup Cookwell & Company Cracked Pepper Vinaigrette

1 teaspoon Adams Reserve Southwest Rub

1 tub (12 ounce) HEB Ready, Fresh, Go! Mild Pico de Gallo

1/2 teaspoon Adams Fine Sea Salt


Shuck corn (remove husks and silk). Cut corn from cobs with a sharp knife.
Heat a large skillet over Medium heat. Add vinaigrette and rub; stir to blend. Add corn a
nd pico de gallo. Sautèacute; 1 to 2 minutes, just until hot; corn should be crisp-tender.
Season with salt, to taste. Serve at room temperature.*may substitute 16 ounces frozen swe
et corn

Nutritional Information

No Nutritional Information Available


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