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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

CORN SALSA Recipe

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This recipe for CORN SALSA is from The Ronemous Family Cookbook Project, 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:  
3 cups raw corn kernels* (from about 4 cobs of shucked sweet corn)
1 cup finely chopped red onion (about ½ medium onion)
Optional: 1 diced ripe avocado
½ cup finely chopped fresh cilantro (about 1 bunch)
1 to 2 medium jalapeños, finely chopped (use 1 for mild-to-medium salsa or 2 for more spicy salsa)
¼ cup lime juice (about 2 limes), to taste
1 tablespoon white wine vinegar
¼ teaspoon chili powder
¼ teaspoon ground cumin
½ teaspoon fine sea salt
Directions:
Directions:
In a medium serving bowl, combine all of the ingredients. Stir to combine.

Adjust to taste, if necessary: For more zing, add about 1 teaspoon more vinegar or 1 tablespoon more lime juice. For more flavor overall, add another pinch of salt. For more spice, add more jalapeño.

For best flavor, allow the salsa to marinate for 20 minutes before serving. This salsa keeps well in the refrigerator, covered, for 3 to 4 days.

 

 

 

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