- 1 (15.25 ounce) can sweet corn, drained
- 1 jalapeno pepper, chopped
- 1/2 large red onion, chopped
- 1/2 lime, juiced
- 2 tablespoons chopped fresh cilantro
- salt and ground black pepper to taste
- Combine corn and jalapeno pepper in a skillet over high heat. Cook and stir until edges start to blacken, about 10 minutes. Remove from heat and let cool, 5 to 10 minutes.
- Combine onion, lime juice, cilantro, salt, and pepper in a bowl. Fold in cooled corn and jalapeno.
10/17/2019
recipepes.com
"roasted" corn and jalapeno salsa, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
