Colorful Corn Salsa Recipes

Colorful Corn Salsa Recipes for Appetizers - How Foods Fight Cancer

MAKES 41⁄2 CUPS (18 SERVINGS)

Corn adds fiber, onions supply allyl sulfides, and tomatoes contribute lycopene to this nutrientrich
salsa—all are cancer-fighting ingredients. Enjoy this dip with baked chips, stuffed in a
burrito, or atop a bed of fresh greens.

1 cup fresh or frozen corn kernels
2 medium tomatoes, diced
1⁄2 cup diced green bell pepper
1⁄2 cup diced orange bell pepper
1⁄4 cup chopped onion
3 to 4 tablespoons freshly squeezed lime juice
3 tablespoons rice vinegar or apple cider vinegar
10 fresh basil leaves, thinly sliced

1. If using fresh corn, blanch it in boiling water for 3 minutes and
immediately rinse it under cold water to prevent further cooking.
If using frozen corn that isn’t thawed completely, either blanch it in
boiling water for 2 minutes, drain, and immediately rinse it under
cold water, or microwave it until thawed.

2. Combine all of the ingredients in a large bowl and set aside for
15 to 20 minutes to allow the flavors to develop. Serve at room
temperature.

3. Stored in a covered container in the refrigerator, leftover Colorful
Corn Salsa will keep for up to 3 days.


Note: For the best flavor, remove the desired portion of leftovers and
allow it to come to room temperature before serving. If you are preparing
this salsa in advance, wait to add the basil until 15 to 20 minutes before
serving, as basil quickly oxidizes.


PER SERVING: 13 calories; 0.1 g fat; 0 g saturated fat; 7.5% calories from fat; 0 mg cholesterol;
0.4 g protein; 3 g carbohydrate; 1.1 g sugar; 0.5 g fiber; 1 mg sodium; 4 mg calcium; 0.1 mg iron;
13.6 mg vitamin C; 88 mcg beta-carotene; 0.1 mg vitamin E; 352 mcg lycopene