Mike Pitzer's Salsa Recipes - Corn and Greens Salsa Recipe

Corn and Greens Salsa

Serves: n/a
Source: n/a
Submitted by: Recipe Group Member
Date: n/a

This is just one of over 9,000 recipes we've collected since early 1996. Many of these recipes have been passed down from family member to family member and then shared with friends and then, with Mike Pitzer's Salsa Recipes. When it comes to recipes, the real secret is that all of our recipes always have been, and always will be free!

Ingredients:

3 ears corn
1/4 cup water
3 Tbsp apple cider vinegar
8 oz. mixed watercress, mustard greens, And arugula, roughly julienned
2 red Thai or red serrano chiles, thinly sliced
1/4 Tbsp salt
1/2 Tbsp freshly ground pepper

Directions:

Cut the corn kernels from the cobs with a sharp knife. Place in a sauté pan with the water and cook for 2-3 min on medium heat until tender and the water has evaporated. Put in mixing bowl.

Heat the vinegar in a large pan or skillet and wilt the greens over medium head for 30 sec. Add to the mixing bowl with the chiles, salt and pepper, and thoroughly combine.
Servings:
Source: Jane Waddell, from "The Great Salsa Book" by Mark Miller
Submitted by: Recipe Group Member
Date: Aug 2, 1995