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Amista Vineyards

Vicky's Sautéed Corn Salsa

Vicky's Sautéed Corn Salsa
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Imperial (US)
A crunchy and colorful corn salsa makes a wonderful side dish for a variety of entrees and pairs wonderfully with our Rosé de Tres.
  • 3 ears of fresh corn removed from the cob (or 1 and 1/2 cups frozen corn)
  • 1/2 red pepper, diced in small dices
  • 1/2 green pepper, diced in small dices
  • 1 small shallot, diced
  • 1/2 tbsp olive oil
  • 1 pat butter
  • salt and pepper to taste

Heat a frying to medium heat and add olive oil. Add shallots plus red and green pepper and saute until just softened. Add corn and saute until just warm (so it stays crunchy). Stir in the butter and add salt and pepper to taste. That's it! You're ready to serve. Enjoy with a glass of Amista Rosé de Tres.

Note: If you want some heat, substitute a diced jalepeno for the green pepper. Depending on what you're serving it with, you can toss it with chopped fresh cilantro, parsley or basil just before serving.

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