Season the corn with olive oil, salt and pepper. Place the corn over a stoves open flame and cook for about 1 to 2 minutes on all sides. Remove and cool. Remove the kernels from the cob. Combine the corn, tomatoes, onions, peppers, cilantro, lime juice and lemon juice. Mix well. Season the salsa with salt and pepper. Recipe courtesy Emeril Lagasse 1999 Recipe by: EMERIL LIVE SHOW #EMIC21
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|Serving Size: 1 Serving (839g)|
|Recipe Makes: 1|
|Calories from Fat: 155 (37%)|
|Amt Per Serving||% DV|
|Total Fat 17.2g||23 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 3g|
|Cholesterol 0mg||0 %|
|Sodium 76.6mg||3 %|
|Potassium 2055.6mg||54 %|
|Total Carbohydrate 67.8g||20 %|
|Dietary Fiber 13.6g||54 %|
|Sugars, other 54.2g|
|Protein 12.5g||18 %|
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Calories per serving: 422
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