Pico de gallo corn
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tomatoes, cut into 1/4-inch | |
| Date: 09/26/96 | ||
Directions
1½ c corn kernels
: dice
¼ c diced red onion
1 ½ jalapenos, seeded and minced 1 TB chopped cilantro
: Juice of 2 limes
1 TB olive oil
: Salt
Combine vegetables, jalapenos, cilantro and lime juice. Heat olive oil in a skillet and add vegetable mixture. Cook just until corn softens. Season to taste with salt Recipe By :CHEF DU JOUR DEAN FEARING SHOW #DJ9065