Fresh Sweet Corn Salsa
Fresh Sweet Corn Salsa is the perfect marriage of the sweetness of corn and tartness of lime juice. What better way to use the end of summer season fresh vegetables in an amazing salsa that will compliment your Labor Day feast? It's easy to prepare and is even better the next day after the flavors have blended together.
Servings: 8 servings
- 2 cups (2 ears) fresh sweet corn, cut from cob
- 1 teaspoon Kosher salt
- 1 1/2 cups (about 1 pound)fresh tomatoes, seeded and cored and cut into small pieces
- 1 small onion, chopped (about 3/4 cup)
- 1 jalapeño, seeds and membrane removed and chopped
- 1/2 poblano pepper, seeded and membrane removed and chopped
- 2 Tablespoons fresh minced parsley
- 1 clove garlic, minced
- 3 Tablespoons fresh lime juice (1 lime)
Place corn kernels in boiling water for 3 minutes. Transfer to colander. Rinse under cold water. Allow to drain.
Place tomatoes in a wire colander set over a bowl. Sprinkle with salt; toss to combine. Allow to sit for 30 minutes to remove excess liquid. Blot with paper towel to remove additional liquid.
Combine corn, tomatoes, onion, jalapeño peppers, poblano peppers, parsley, garlic, and lime juice in a large bowl. Stir to combine.
Cover and refrigerate several hours or overnight.
Serve with tortilla chips.
Yield: 6 to 8 servings.
Calories: 49kcal | Carbohydrates: 11g | Protein: 1g | Sodium: 293mg | Potassium: 188mg | Fiber: 1g | Sugar: 3g | Vitamin A: 465IU | Vitamin C: 17.8mg | Calcium: 6mg | Iron: 0.3mg