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Ingredientes
- 2 bags of frozen or fresh white corn
- 2 whole jalapeno chiles (leave seeds in for a lot of spice, or remove all seeds to make a more mild version)
- 4 tsp rice wine vinegar
- 8 tsp lime juice
- 2 green onions, chopped
- 4 tablespoons cilantro (I use a little more, but I love cilantro...garnish to your own taste preference)
- 2 cups cherry tomatoes, cut in halves
- 1 tbs olive oil
- salt
- cayenne pepper
Direcciones
- Heat the tablespoon of olive oil in a skillet on low-medium heat. Add the corn, jalapenos and ½ tsp salt. (I usually de-seed one jalapeno and use the other jalapeno w/ seeds, but dice up both small.) Saute over medium heat for 7-8 minutes.
- Transfer mixture to bowl and toss corn with rice wine vinegar, lime juice, a little more salt and cayenne pepper, to your taste.
- When cool, add cilantro, scallions and tomatoes.
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 945g | |
| Calories 692 | |
| Calories from Fat 162 | 23% |
| Total Fat 18.57g | 23% |
| Saturated Fat 2.64g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 39mg | 2% |
| Potassium 2012mg | 57% |
| Total Carbs 134.08g | 36% |
| Dietary Fiber 16.2g | 54% |
| Sugars 22.79g | 15% |
| Protein 20.31g | 32% |
