30 Jun Summer Corn and Tomato Salsa
Posted on The Baker’s Mann
- 1 ½ c cherry tomatoes, quartered
- 1 c whole kernel corn
- ¼ c chopped red onion
- 2 T chopped, fresh cilantro
- 1 garlic clove, minced
- 1 jalapeno pepper, seeded and minced
- 2 T lime juice
- Salt and pepper to taste
- Tortilla chips
Stir together the first 7 ingredients (tomatoes through lime juice). Season with salt and pepper to taste. Cover and chill until ready to serve (up to 3 hours). Serve with chips.
Notes: the original recipe uses frozen corn. You can also cook fresh corn (remove husks and silks from corn, place in a large pot and cover with water, bring to a boil, remove and cool. Cut kernels (carefully) from the cob or use your Kuhn corn zipper. My favorite chips for salsa like this is Fritos Scoops.