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

Salsa, fiery corn Recipe

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This recipe for Salsa, fiery corn is from Don's Cookbook, 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:  
1/4 cup olive oil...
3 T freshly squeezed lime juice...
2 t minced fresh cilantro...
3 tomatoes, seeded and diced...
1 1/2 cups corn kernels...
2 or 3 jalapeņo peppers, seeded and diced...
salt and freshly ground black pepper....
Directions:
Directions:
In a large bowl combine oil, lime juice and cilantro...
Add tomatoes, corn and jalapeņo to taste...
Mix well until corn mixture is well coated...
Season with salt and pepper ...
Transfer to an air tight container and refrigerate for an hour or up to 2 days, stirring occasionally....
Enjoy!
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes plus fringe time...
Personal Notes:
Personal Notes:
Can use frozen corn thawed, fresh corn cooked, grilled corn or corn that has been canned off grocery shelf...
Serve with tortilla chips, corn or flour, to me the flour chips are better...
Cold beer goes well with chips and salsa!

 

 

 

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