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Corn, Greens, And Bacon Salsa Recipe
|Ears of corn||3|
|Water||1⁄4 Cup (4 tbs)|
|Apple cider vinegar/Other cider vinegar||3 Tablespoon (La Carreta Chili)|
|Watercress||2 1⁄2 Ounce, roughly julienned|
|Mustard greens||2 1⁄2 Ounce, roughly julienned|
|Arugula||2 1⁄2 Ounce, roughly julienned|
|Serrano chilies||2 , thinly sliced (Thai Or Red, With Seeds)|
|Extra virgin olive oil||2 Tablespoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 1551 Calories from Fat 558
% Daily Value*
Total Fat 62 g94.9%
Saturated Fat 12.8 g64.2%
Trans Fat 0 g
Cholesterol 23.6 mg
Sodium 1640.1 mg68.3%
Total Carbohydrates 233 g77.7%
Dietary Fiber 31.6 g126.2%
Sugars 39.2 g
Protein 47 g93%
Vitamin A 276.5% Vitamin C 275.2%
Calcium 32.2% Iron 52.8%
*Based on a 2000 Calorie diet
Transfer to a mixing bowl.
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.
Add to the mixing bowl.
Heat the vinegar in a large pan or skillet and wilt the greens over medium heat for 30 seconds.
Add to the mixing bowl along with the chiles, oil, salt, and pepper, and thoroughly combine.