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Fresh Corn & Tomato Salsa

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Family-friendly

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Quick and easy

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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
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