This salsa is fresh and invigorating, and the perfect accompaniment to any main course. It’s as great on top of a southwestern-style salad, as it is eaten by itself. Pico de gallo, or your typical chunky tomato salsa is tasty, but this recipe is a really nice way to change things up a little. Share the love with corn and let it shine in this quick dip!
Spicy Corn Salsa
Serves 8Ingredients
- 3 cups corn, cooked and off the cob
- 1 large tomato, diced
- 1/2 purple onion, diced
- 1-1 1/2 jalapeños, seeds removed, diced
- 1 scallion, finely chopped
- tablespoons cilantro, finely chopped
- 1-2 tablespoons freshly squeezed lime juice
- 1/2 teaspoon chili powder
- salt and pepper, to taste
- In a large bowl, combine corn, tomatoes, onions, jalapeños and scallions. Toss together.
- Add cilantro and chili powder and pour lime juice over the top. Mix well.
- Taste and season with salt and pepper, if needed.
- Cover bowl and refrigerate for at least 30 minutes.
- Serve with tortilla chips.
No comments:
Post a Comment