Fresh Corn Salsa

 

Ingredients

• 2 cups cooked sweet yellow corn kernels, cut off the cob (from 3 cobs*)
• 2 small vine ripe tomatoes (seeded and diced)
• 1/2 cup red onion (diced)
• 1 scallion (diced)
• 1 jalapeño (diced (remove seeds for mild))
• 2 tbsp chopped cilantro
• 1 fresh lime (juice of)
• kosher salt and fresh pepper to taste

Instructions

• Combine all the ingredients and refrigerate for about an hour. Makes about 3 cups.

Notes

*If using frozen, thaw first.

To boil the corn, place peeled ears of corn in boiling water and cook 5 minutes, then drain and cool.

To microwave the corn, place a wet paper towel around each ear of corn and microwave about 3 to 4 minutes, until the corn is tender.

To grill the corn, place peeled ears of corn on the grill over medium heat and cook, turning until charred, about 10 minutes.
FROM: Skinny Taste