Fresh Corn Salsa

Be the first to review
READY IN: 49mins
Recipe by ratherbeswimmin

In '1,000 Mexican Recipes' by Marge Poore

Ingredients Nutrition

  • 4 ears fresh corn, shucked
  • 12 medium white onion, finely chopped
  • 1 -2 serrano pepper, minced (with or without seeds)
  • 1 ripe tomatoes, seeded and chopped
  • 12 cup loosely packed chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • 1 teaspoon vegetable oil or 1 teaspoon olive oil
  • 12 teaspoon salt (or to taste)

Directions

  1. In a large pot of boiling water, cook the corn until just tender, 3-4 minutes.
  2. Cool under running water.
  3. With a sharp knife, cut the kernels off the cobs.
  4. Put the corn kernels in a large bowl.
  5. Mix in the onion, serrano peppers, tomato, cilantro, oil, and lime juice.
  6. Season to taste with salt.
  7. Serve cold or at room temperature.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a