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Fresh Corn & Tomato Salsa
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Ingredients

2 C fresh corn kernels (3 to 4 ears of sweet corn-on-the-cob)*
1/3 C Cookwell & Companyâ„¢ Cracked Pepper Vinaigrette
1 tsp Adams Reserve Southwest Rub
1 Tub HEB Ready, Fresh, Go! Mild Pico de Gallo
1/2 tsp Adams Fine Sea Salt
1 Tbsp Unsalted Butter

Difficulty:	Low
Vegetarian:	Yes
Hits:	3112
Rating:	No votes
Date added;:	14.Aug.2008
Author:	H-E-B Plus! Cooking Connection

Instructions Shuck corn (remove husks and silk). Cut corn from cobs with a sharp knife. Heat a large skillet over Medium heat. Add vinaigrette, rub and butter; stir to blend. Add corn and pico de gallo. SautÃ© 1 to 2 minutes, just until hot; corn should be crisp-tender. Season with salt. Serve heated as a side dish or at room temperature. Also makes a great dip. *may substitute 16 ounces frozen sweet corn

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