Hey there. I hope you had a great 4th of July holiday/weekend. Some wonderful friends invited us up to their place for a BBQ/potluck and we had a great time catching up with them and meeting some new people – finally able to meet some of the creators of blogs I’ve been reading! Since it was a potluck and I didn’t have time for my usual pot of chili, I made a corn salsa I found online at on the Food Network site. It is the perfect dish to make during the summer, when corn is so fresh and delicious! The original recipe is here and my slightly altered version below.
(Non-spicy) Corn Salsa
2 cups fresh cooked corn*
24 cherry tomatoes, chopped
2 garlic clove, minced
2 tablespoon chopped fresh cilantro leaves
2 tablespoon fresh lime juice
1 ½ tablespoon olive oil
Kosher salt and freshly ground black pepper
Directions: Chop the tomatoes then toss them in a colander with ½ teaspoon of kosher salt. Let drain for 10-15 minutes. When done, combine the corn, tomatoes, garlic, cilantro, lime and olive oil. Mix well. Season with kosher salt and freshly ground black pepper. Enjoy!
* Note: I usually get about ½ a cup of corn per cob, depending on the size. If you’re not sure how to cut the kernels off corn, watch this. You can also use thawed frozen corn.
Yum, that sounds good. I am going to have to try this recipe as I love any type of corn salsa.