Street Corn Salsa
Cooking time
10 min
Preparation time
15 min
Servings
Portions 8
Ingredients
- 4 ears of corn on the cob *
- 4 tablespoons Flora™ Plant Butter Salted, divided
- 1 small red bell pepper, chopped
- 2 cloves garlic, finely chopped
- 1 fresh jalapeno pepper, seeded and finely chopped
- 1 teaspoon ground cumin
- 2 green onions, thinly sliced
- 2 tablespoons grated Violife Parmesan cheese
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
Instructions
- Remove corn kernels from ears of corn with sharp knife; set aside.
- 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.
- Add garlic, jalapeno and cumin and cook 3 minutes, stirring occasionally.
- 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.
