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Fresh Corn & Tomato Salsa

Cooking Connection

Family-friendly

Rating

Quick and easy

Rating

Prep Time:

15 minutes

Cook Time:

5 minutes

Makes:

4 - 6 servings

Ingredients

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

Instructions


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
Nutritional Information
No Nutritional Information Available
Source:
Cooking Connection

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