Fresh Corn & Tomato Salsa

Prep Time:
15 minutes
Cook Time:
5 minutes
4 - 6 servings

Cooking Connection


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

Nutritional Information

No Nutritional Information Available

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