| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salsa |
16 |
servings |
INGREDIENTS
| 4 |
|
Ears corn |
|
|
Cooking spray |
| 1 |
c |
Red onion; sliced 1/2" thick |
| 1/4 |
c |
Lime juice |
| 1 |
ts |
Coriander; ground |
| 1/2 |
ts |
Cumin; ground |
| 1/2 |
ts |
Red pepper; ground |
| 1/4 |
ts |
Salt |
| 1 |
|
Clove garlic; minced |
| 2 1/2 |
c |
Tomato; chopped |
| 3/4 |
c |
Green tomatoes; sliced |
INSTRUCTIONS
Prepare grill or broiler. Place corn on grill rack or broiler pan coated
with cooking spray; grill 15 minutes or until corn is lightly browned,
turning every 5 minutes. Cool. Cut kernels from ears of corn to measure
2-1/2 cups. Grill or broil onion slices 2 minutes on each side. Cool. Chop
onion slices to equal 3/4 cup.
Combine lime juice and next 5 ingredients (lime juice through garlic) in a
large bowl; stir well. Add corn kernels, chopped onion, tomato, and green
onions; stir well. Serve at room temperature or chilled with fat-free baked
tortilla chips. Yield: 4 cups (serving size: 1/4 cup).
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