Cucumber-Corn Salsa

Start to finish: 10 minutes

Yield: Makes 3 cups

Ingredients:

2 ears of corn, husks and silk removed

1 large cucumber, peeled, seeded and chopped

2 stalks celery, chopped

4 scallions, thinly sliced

2 tablespoons chopped fresh dill

Zest and juice of 1 lemon

Hot sauce, to taste

Salt and ground black pepper

Method:

Carefully cut the kernels from the ears of corn. To do this, one at a time stand each ear on its wide end and use a knife to saw down the length of the cob.

In a medium bowl, combine the corn kernels, cucumber, celery, scallions, dill, and the lemon zest and juice. Season with a splash of hot sauce, salt and pepper.

Nutrition information per ½ cup: 45 calories; 10 calories from fat (22 percent of total calories); 1 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 10 g carbohydrate; 2 g fiber; 3 g sugar; 2 g protein; 105 mg sodium.

Most Read in Lifestyles

Newsarrow

Sportsarrow

Arts & Entertainmentarrow

Opinionarrow

Columnistsarrow

Classifiedsarrow

Call Us

View full site


© The Durango Herald