Arthritis Self-Management

Using a blender or food processor makes preparing your own salsa a snap — and when sweet corn is in season, nothing can beat this recipe’s sweet and spicy flavor.

Preparation time: 15 minutes
Additional time: 1 hour for chilling
Total time: 1 hour, 15 minutes

Yield: 8 servings
Serving size: about 1/4 cup

Ingredients

2 large ears of fresh yellow sweet corn, husked,
  cooked, and cooled
1 large ripe tomato, coarsely chopped
1 large ripe peach, skinned, pitted, and coarsely
  chopped
1/4 cup coarsely chopped sweet onion
2 hot peppers, such as chili or jalapeño, coarsely
  chopped
Salt and pepper to taste

Preparation

Using a sharp knife, cut the kernels off the corn cobs. In a food processor or blender, combine tomato, peach, onion, and hot pepper. Pulse or chop briefly so that mixture is blended but still chunky. (Overprocessing will result in a soupy mixture.) Transfer to a medium bowl and stir in corn kernels. Add salt and pepper to taste. Chill for at least an hour. Serve over fish or chicken, as a side dish with burgers, or with chips for dipping.

Nutrition Facts

Per serving:
Calories: 48
Protein: 2 g
Total fat: 1 g
Saturated fat: 0 g
Cholesterol: 0 mg
Sodium: 8 mg
Dietary fiber: 2 g
Carbohydrate: 11 g