2cupsfresh corn kernels (3 to 4 ears of sweet corn-on-the-cob)*,
1/3cupCookwell & Company Cracked Pepper Vinaigrette,
1teaspoonAdams Reserve Southwest Rub,
1tub(12 ounce) HEB Ready, Fresh, Go! Mild Pico de Gallo,
1/2teaspoonAdams Fine Sea Salt,
1Shuck corn (remove husks and silk). Cut corn from cobs with a sharp knife.
2Heat a large skillet over Medium heat. Add vinaigrette and rub; stir to blend. Add corn and pico de gallo. Sautèacute; 1 to 2 minutes, just until hot; corn should be crisp-tender.
3Season with salt, to taste. Serve at room temperature.*may substitute 16 ounces frozen sweet corn
No Nutritional Information Available