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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The jalapeno seeds give this salsa a nice amount of heat; if you prefer a milder version, leave out the seeds. Ingredients:
5 tablespoons olive oil |
2 1/2 cups fresh corn kernels, from about 3 ears of corn |
1 large tomato, seeded, diced (about 3/4 cups) |
2/3 cup green onion, chopped |
1/4 cup fresh cilantro, chopped |
1/4 cup red onion, finely diced |
3 tablespoons fresh lime juice |
1 tablespoon jalapeno chile, with seeds, minced |
3 garlic cloves, minced |
Directions:
1. Heat 2 tablespoons olive oil in heavy large skillet over high heat.
2. Add corn kernels and saute until light brown, about 5 minutes.
3. Transfer sauteed corn to large bowl; cool.
4. Add remaining 3 tablespoons olive oil, tomato and remaining ingredients to corn in bowl.
5. Toss to combine.
6. Season salsa to taste with salt and pepper. (Can be made 1 day ahead. Cover; refrigerate).
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