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09-10-2009, 04:20 PM #1
- Join Date
- Aug 2008
- outside Philadelphia, PA
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Fresh Corn Salsa (Mexican Recipes)
Makes: 3 cups or 24 servings, 2 Tbsp. each
4 tomatoes (1-1/2 lb.), chopped
1 cup cooked fresh corn kernels
1/4 cup finely chopped red onions
1/4 cup chopped cilantro or fresh parsley
1 jalapeņo pepper, chopped
1/4 cup KRAFT Zesty Italian Dressing
COMBINE all ingredients except dressing in large bowl.
ADD dressing; mix lightly.
How to Chop Tomatoes: Cut tomato into wedges, then cut each wedge into small pieces.
Note: 2 cooked ears corn on the cob will yield 1 cup cooked fresh corn kernels. To remove kernels from cob, hold cob firmly at an angle. Carefully cut down the ear (away from the body) with sharp knife, several rows at a time.
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