Scott's Recipe

Snacks - Salsa Corn

Category: Appetizers, Sides & Snacks

2 cups cooked sweet yellow corn kernels, cut off 3 cobs
2 small vine ripe tomatoes, seeded and diced
1/2 cup red onion, diced
1 scallion, diced
1 jalapeño, diced (remove seeds for mild)
2 Tbsp chopped cilantro
1 fresh lime, juice of
kosher salt and fresh pepper to taste


1. Combine all the ingredients and refrigerate for about an hour.

Notes
If using frozen, thaw first.
To boil the corn, place peeled ears of corn in boiling water and cook 5 minutes, then drain and cool.
To microwave the corn, place a wet paper towel around each ear of corn and microwave about 3 to 4 minutes, until the corn is tender.
To grill the corn, place peeled ears of corn on the grill over medium heat and cook, turning until charred, about 10 minutes.