Spicy, Creamy Corn Salsa

Recipesfull introduces to you: Cinco de Mayo Recipes. (Spicy, Creamy Corn Salsa). An easy, quick and delicious recipe that you can make with items you more than likely have. This corn salsa is so versatile that it can be served as a dip or as a cold side dish.

Brief

Prep 15 mins

Total: 15 mins

Servings: 12

Yield: 12 servings

Spicy, Creamy Corn Salsa

Ingredients

½ cup sour cream

½ cup mayonnaise

2 (15.25 ounce) cans whole kernel corn

drained

1 (10 ounce) can diced tomatoes with habanero peppers (such as RO*TEL® Hot)

½ cup thinly sliced green onion

white and green parts

2 tablespoons chopped fresh cilantro

½ teaspoon salt

¼ teaspoon ground black pepper

⅛ teaspoon ground cumin

2 cups shredded sharp Cheddar cheese

Authentic Mexican Shrimp Cocktail (Coctel de Camarones estilo Mexicano)

Everyday Cooking

Directions

Step 1

Stir sour cream and mayonnaise until well combined. Set aside.

Step 2

Combine corn diced tomatoes green onions cilantro salt pepper and cumin in a large bowl. Stir in sour cream mixture. Fold in Cheddar cheese.

Nutritional Information

Spicy, Creamy Corn Salsa

Servings Per Recipe:12

Calories: 241.7

% Daily Value *

Protein: 8.2g 17%

Carbohydrates: 15.6g 5%

Dietary Fiber: 1.7g 7%

Sugars: 2.5g

Fat: 17.6g 27%

Saturated Fat: 7.3g 37%

Cholesterol: 31.8mg 11%

Vitamin A Iu: 496.2IU 10%

Niacin Equivalents: 2mg 15%

Vitamin B6: 0.1mg 9%

Vitamin C: 2.9mg 5%

Folate: 41.2mcg 10%

Calcium: 189.4mg 19%

Iron: 0.9mg 5%

Magnesium: 21.9mg 8%

Potassium: 172.3mg 5%

Sodium: 603.3mg 24%

Calories From Fat: 158.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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