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Street Corn Salsa

  •  Cooking time 
    10 min
  • Preparation time 
    15 min
  • Servings
    Portions 8
recipe image Street Corn Salsa


Energy (kcal)126 kcal
Energy (kJ)526 kJ
Protein (g)3.7 g
Carbohydrate incl. fibre (g)13.2 g
Carbohydrate excl. fibre (g)11.6 g
Sugar (g)4.5 g
Fibre (g)1.6 g
Fat (g)7.6 g
Saturated fat (g)1.9 g
Unsaturated fat (g)5.4 g
Monounsaturated fat (g)3.3 g
Polyunsaturated fat (g)2.1 g
Trans fat (g)1.1 g
Cholesterol (mg)3 mg
Sodium (mg)71 mg
Salt (g)0.18 g
Vitamin A (IU)711 IU
Vitamin C (mg)17.4 mg
Calcium (mg)53 mg
Iron (mg)0.63 mg
Potassium (mg)214 mg


  1. Remove corn kernels from ears of corn with sharp knife; set aside.
  2. Heat large nonstick skillet over high heat and melt 2 tablespoons Flora Plant Butter. Add corn kernels and red pepper. Season with salt and pepper if desired. Cook, stirring occasionally, 6 minutes or until corn and peppers begin to brown.
  3. Add garlic, jalapeno and cumin and cook 3 minutes, stirring occasionally.
  4. Stir in green onion, Violife Parmesan, cilantro, lime juice and remaining Flora Plant Butter. Garnish with additional Parmesan, cilantro, green onion and jalapeno slices if desired. Serve warm with chips.
*If you can't find fresh corn on the cob, you can use 4 cups thawed, frozen corn.
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