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Crunchy Corn Salsa

H-E-B

Family-friendly

Rating

Quick and easy

Rating

Prep Time:

15 minutes

Makes:

6 servings

Ingredients

1 1/2  cups  fresh corn kernels

1  red bell pepper, seeds and stem removed

1  cup  peeled, chopped jicama

1  cup  fresh cilantro leaves, finely chopped

1/4 to 1/2  cup  minced red onion, according to taste

1/2  cup  Tulocay's Baja Lime Marinade

*  salt and ground black pepper

1  bag (8 oz.)  Fresh Express Shredded Iceberg Lettuce

Instructions


Cut corn kernels from cobs with a sharp knife. Chop bell pepper. Peel jicama and chop. Remove cilantro leaves from stems and chop coarsely. Chop red onion finely to mince.

Place corn kernels, bell pepper, jicama, cilantro and red onion in a medium bowl. Add marinade and toss to coat. Season to taste with salt and pepper. Let stand 30 minutes or refrigerate until ready to serve.

Serve Crunchy Corn Salsa over shredded iceberg lettuce.
Nutritional Information
No Nutritional Information Available
Source:
H-E-B

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Rating