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| 2-Minute Corn Salsa |
"The colourful aggregate of sweet yellow corn with zesty salsa is best as-is or with any of the optional add-ins. Try pan roasting the corn for a easy taste twist a good way to galvanize friends and own family."
Ingredients :
- 1 (24 ounce) jar chunky salsa, slight, medium, or spicy, as preferred
- 1 (15.25 ounce) can Del Monte® Whole Kernel Corn, nicely drained
- Optional Add-Ins:
- 1/four cup chopped sparkling cilantro or sliced green onions
- half teaspoon floor cumin
- 1 teaspoon grated lime zest
- 1 small avocado - peeled, pitted and diced
- 3/four cup canned black beans, rinsed and drained
- Finely diced jalapeno, to flavor
Instructions :
| Prep : 5M | Cook : 12M | Ready in : 5M |
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- Stir collectively salsa and corn.
- Stir in any of the upload-ins, as desired.
- Chill at the least 2 hours before serving with tortilla chips, candy potato chips, pita chips, bell pepper strips or sliced cucumber.
Notes :
- VARIATION: For Roasted Corn Salsa, drain corn and pat dry with paper towels. Melt 2 tsp. Butter in a ten-inch non-stick skillet over medium-high heat. Add corn and cook dinner about 8 mins, stirring often, till kernels are properly toasted and snap during final 2 to 3 mins. Cool; stir into salsa and continue as recipe directs.
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