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 and 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 sweet corn
No Nutritional Information Available