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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Cilantro Corn Salsa Recipe

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This recipe for Cilantro Corn Salsa is from Minga's Offspring, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ears corn on the cobb, husks and silk removed
2 tomatoes, chopped
2 avocados, peeled, pitted and diced
\1/2 bunch cilantro, stems cut off and leaves chopped
1 white onion, chopped
3 T. chopped garlic
2 T. EVOO
2 T. red wine vinegar
kosher salt to taste
Directions:
Directions:
Preheat grill for medium hat and lightly oil the grate. Cook corn on the preheated grill until the kernels are lightly charred but still firm, 3-5 minutes per side, turning often. Cut kernels off the cobs, transfer to a large salad bowl and let cool.
Mix in tomatoes, cilantro, white onion, garlic, olive oil and red wine vinegar. Season with kosher salt.

Serve with tortilla chips or pita chips.
Number Of Servings:
Number Of Servings:
Depends on appetites, maybe4-6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
From Garden Chef of Buzzy Cilantro

 

 

 

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