Corn Salsa

Corn salsa is excellent served with simple poultry dishes and mexican entrees. The salsa, served cold, has great flavors and textures. This version of the salsa is pretty mild. Add more jalapenos, or a hotter pepper to bring the heat level up.

Ingredients -

Kernels from 3 Ears of Corn
3 Green Onions, thinly sliced
1 Jalapeno, seeded and minced
1 clove Garlic, minced
3/4 teaspoon Ground Cumin
1 large Tomato, chopped
2 tablespoons chopped Cilantro
2 teaspoons Lime Juice
1/4 teaspoon Coarse Salt
1/4 teaspoon Fresh Ground Black Pepper

Preparation:

1. In a large saute pan, heat 1-teaspoon oil.

2. Add corn, green onions, jalapeno, garlic, and cumin. Saute 3 minutes.

3. Add tomato and saute 1 minute.

4. Stir in cilantro, limejuice, salt, and pepper.

5. Remove from heat, allow cooling.

6. Cover and chill.

Variations and Recipe Ideas:

Cooking Tip

Prepare Ahead

Prepare this corn salsa several hours to 1 day ahead of time to allow flavors a chance to meld.

Cooking Tip

Handling Chili Peppers

Hot peppers should be handled with care. The oils in the peppers can badly burn your eyes or skin. Wear gloves when handling, or be sure to wash hands immediately after contact.