Name: Corn Salsa
Ingredients: 2 cups cooked sweet yellow corn kernels (cut off the cob, from 4 cobs); 2 cups cherry tomatoes (diced, garden-grown is a bonus); 1/2 cup red onion (diced); 2 green onions (white & green parts, diced); 1 jalapeño (diced (remove seeds for mild)); 2 tbsp chopped cilantro; 1 fresh lime (juice of); kosher salt and fresh pepper to taste

Corn Salsa

This is a versatile, summer, tex-mex style of salsa. It is great with chips or as part of a taco bar.

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Ingredients Method Notes

Ingredients

2 cups cooked sweet yellow corn kernels cut off the cob, from 4 cobs
2 cups cherry tomatoes diced, garden-grown is a bonus
1/2 cup red onion diced
2 green onions white & green parts, diced
1 jalapeño diced (remove seeds for mild)
2 tbsp chopped cilantro
1 fresh lime juice of
kosher salt and fresh pepper to taste

Method

Combine all the ingredients and refrigerate for about an hour. Makes about 3 cups.

Notes

If using frozen corn, thaw first.
To boil the corn, place peeled ears of corn in boiling water and cook 5 minutes, then drain and cool.
To microwave the corn, place a wet paper towel around each ear of corn and microwave about 3 to 4 minutes, until the corn is tender.
To grill the corn, place peeled ears of corn on the grill over medium heat and cook, turning until charred, about 10 minutes.