Corn Salsa

We had leftover grilled corn on the cob, and a friend challenged me to make something out of it, so I decided to make this corn salsa. It's delicious and fresh, and I didn't really feel the need for tortilla chips because of the corn.

What you need:

  • 2 cups corn kernels
  • 1/2 of a large red onion, sliced
  • 1 red bell pepper, diced
  • 5 - 8 sprigs fresh cilantro, chopped
  • juice of 1 lime
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

What to do:

In a large bowl, combine all the ingredients and mix well. Refrigerate for an hour, or at least 15 minutes to give time for the ingredients to soak up the different flavors. Enjoy!

Tips, Tricks and Tweaks:

1. Before buying a lime (or lemon), give it a little squeeze. The softer it is, the more juice it has. Avoid buying hard ones.
2. To get the most out of your lime, place it between your palm and the counter and give it a few rolls. Or stick it in the microwave on high for 20 seconds before cutting it.
3. Need a little heat? Add red pepper flakes to your salsa.
4. If you feel that your salsa is a bit dry, add more lime juice.


♥peachkins♥ said...

I love your corn salsa.

BTW,Taga-Caloocan ako. I went to La Consolacion College.

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