Okra, Corn, and Jalapeno Salsa Skillet

Using in-season produce, this salsa is great over grilled chicken or pork or with baked tortilla chips. Recipe serves 8 but doubles easily for a crowd.

What you’ll need:

  • 1 tablespoon canola oil
  • 1 cup fresh yellow corn kernels (about 2 ears)
  • 1 pound okra, cut into 1/2-inch pieces (about 3 1/2 cups)
  • 1 cup chopped fresh spinach
  • 1/4 cup bottled pickled jalapeno pepper slices
  • 3/4 cup chopped tomato (about 1 medium)
  • 1 tablespoon fresh lime juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 garlic clove, minced

What you’ll do:

  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add the corn; saute 3 minutes.
  • Add the okra, saute 3 minutes.
  • Stir in the jalapeno and spinach; cook 2 minutes.
  • Remove from heat and add the remaining ingredients.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!



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