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Corn Salsa
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Serves/Makes:2 cups

  • 1 cup (225 ml) corn kernels (1-2 ears)
  • 3 tbsp (45 ml) diced sweet red pepper
  • 3 tbsp (45 ml) diced bell pepper
  • 2 jalapeno chiles, seeded and minced
  • 1/4 cup (60 ml) chopped green onions
  • 1 large tomato, seeded and chopped
  • 1 tbsp (15 ml) chopped fresh cilantro
  • 2 tbsp (30 ml) olive oil
  • 2 tbsp (30 ml) fresh lime juice
  • 1/4 tsp (1 ml) ground cumin
  • 1/4 tsp (1 ml) salt
  • pinch of pepper
  • Put fresh corn in a small saucepan with 1/4 cup (60 ml) boiling water.
  • Cook until tender, about 7 minutes.
  • Drain corn and let cool.
  • Meanwhile combine remaining ingredients.
  • Stir in the corn.
  • Let sit for 15 minutes for flavors to blend, then adjust seasonings.
Colorful and crunchy. Corn salsa goes well with grilled seafood or as a garnish for soups. Use fresh corn whenever possible, but frozen corn can be substituted.

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