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  • Corn-Tomato Salsa

    1 vote
    Corn-Tomato Salsa
    Prep: 10 min Cook: 3 min Servings: 2
    by Rivertree Kitchen
    8 recipes
    >
    This is almost more of a salad than a true salsa, and showcases the best of summer vegetables. Sweet corn and red bell peppers balance the acidity of the fresh tomatoes. Control the heat of the salsa with the type of chile you choose.

    Ingredients

    • 1 ear fresh corn (or 1/2 cup corn kernels)
    • 1 cup halved cherry tomatoes (or any garden-fresh tomatoes, chopped)
    • 1 small red bell pepper, chopped
    • 1 small fresh chile, minced, optional
    • 2 tbs. minced shallot or onion or green onion
    • 2 tbs. chopped fresh basil (or cilantro)
    • 1 tbs. olive oil
    • salt and pepper to taste
    • a squeeze of lemon or lime juice if your tomatoes aren’t very acidic

    Directions

    1. Steam or grill the ear of corn until barely cooked. Let it cool a bit so you don’t burn your fingers, then cut off the kernels.
    2. Combine all the ingredients, stir gently to mix, and take a bite. Adjust the flavor with salt, pepper, or lime or lemon juice to taste. It’s yummy right away, and better if you let it sit for a few hours.

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