Bursting with the vibrant flavors of summer, this zesty corn salsa combines sweet kernels with crisp veggies. Perfect for dipping or as a bright topping for any meal.
cornmexicanchoppedappetizerfreshvegetarian
Ingredients (7)
#
Name
Imp. Qty
Unit
Met. Qty
Met. Unit
1
3
each
2
2
each
3
59
ml
4
1
each
5
4
g
6
1
each
7
3
g
Instructions
v
Preparation
Remove the husks and silk from 3 ears of sweet corn. Cut the kernels off the cobs.
Dice 2 Roma tomatoes.
Remove the seeds from 1 jalapeño, then finely dice it.
Finely dice 1/4 cup / 30 g of red onion.
Roughly chop 1/4 cup / 6 g of cilantro.
Juice 1 fresh lime to yield about 2 tbsp / 30 ml of juice.
Measure 1/2 tsp / 2.5 ml salt.
Cooking
No cooking is required for this recipe.
Serving
Place the corn kernels in a large bowl.
Add the diced tomatoes, diced jalapeño, diced red onion, and chopped cilantro to the bowl with the corn.
Drizzle about 2 tbsp / 30 ml of lime juice and sprinkle 1/2 tsp / 2.5 ml salt over the vegetables.
Give everything a good stir to combine. Taste and adjust the lime juice or salt to your liking.