Corn And Rajas Salsa Recipe


Difficulty LevelMediumHealth IndexAverage
Main Ingredient


 Corn ears3
 Water1⁄4 Cup (4 tbs)
 Peanut oil1 Tablespoon
 White onion1⁄2 Cup (8 tbs), julienned
 Fresno chili/Jalapeno chiles5 , roasted, peeled, seeded, and julienned (Use Fresh Red Variety)
 Jalapeno peppers5 , roasted, peeled, seeded, and julienned (Use Fresh Green Variety)
 Fresh cilantro leaves1 Cup (16 tbs), loosely packed
 Fresh lime juice1 Tablespoon
 Toasted ground coriander seeds1⁄2 Teaspoon
 Salt1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 662 Calories from Fat 172

% Daily Value*

Total Fat 20 g30.2%

Saturated Fat 3.2 g15.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 523.2 mg21.8%

Total Carbohydrates 126 g41.9%

Dietary Fiber 18.3 g73%

Sugars 25.9 g

Protein 18 g36.6%

Vitamin A 67.8% Vitamin C 337.6%

Calcium 8.3% Iron 28%

*Based on a 2000 Calorie diet


Cut the corn kernels from the cobs with a sharp knife (about 2 cups).
Place in a saute pan with the water, and cook for 2 to 3 minutes over medium heat until tender and the water has just evaporated.
Transfer to a mixing bowl.
Heat the oil in a saute pan and saute the onion over medium heat for about 8 minutes or until slightly brown.
Transfer to the mixing bowl, add the roasted chiles and remaining ingredients, and thoroughly combine.