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Mexican Corn Salsa

Mexican Corn Salsa
Mexican Corn Salsa
This healthy recipe comes from NDSU Extension Service.


1 ½ c. corn*

1 jalapeno, seeded and diced

½ tsp. chili powder

½ tsp. salt

Juice of ½ a lime

2 Tbsp. cilantro, chopped

¼ c. feta cheese crumbles


NOTE: *Use fresh corn (boiled and sliced from the cob), frozen corn (thawed), or canned corn (drained and rinsed).

Add all ingredients to a bowl and mix until combined. Refrigerate until chilled, approximately 30 minutes.

Makes 2 cups.

Each 1/2 cup of Mexican Corn Salsa has about 80 calories, 2.5 grams (g) of fat, 13 g carbohydrate, 3 g protein and 390 mg sodium

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