Harini shares this yummy corn salsa on the website “Cook Click ‘N Devour”. Either red or white onions can be used. Remember to allow the flavors to marinate for at least 30 minutes before serving.
Prep time: 15 minutes
Cook time: 5 minutes
Marinate/Chill time: At least 30 minutes
Servings: 3
Ingredients:
2 cups (about 4 ears) Sweet corn kernels
1/2 cup chopped Onion (Red or White)
1/2 cup chopped Tomatoes
1/4-1/2 cup chopped Green bell pepper
2 Jalapenos, chopped (or any variety of chili pepper)
2 Tablespoons chopped Cilantro leaves
2 Tablespoons Lemon or Lime juice (according to personal preference)
1/2 teaspoon roasted Cumin powder
1/2 teaspoon Pepper
Salt to taste
Chili flakes to taste
Directions:
1. Remove husks and silk from corn. Rinse well. Cut enough off the tip to create a flat end.
2. Fill large stockpot with water, heat to boiling. Get a large bowl of ice water ready and set aside. Add sweet corn to boiling water, heat just until water starts to boil again. Cook no more than 2-3 minutes. Remove and plunge corn into the large bowl of ice water.
3. When corn is cool enough to handle, stand up on flat end and cut downward through two or three rows of kernels with a sharp, sturdy knife. An easy way to do this is to use a tube pan or Bundt pan. Standing the cob up on the center tube, cut straight down, letting the kernels fall into the cake pan.
4. Chop tomatoes, onions, jalapenos or green chilies and bell peppers.
5. Place all the chopped veggies into a large mixing bowl and add prepped corn kernels. Mix well.
6. Add salt, ground cumin, pepper, chopped cilantro leaves, some chili flakes and lemon or lime juice. Mix well.
Let corn salsa sit for 30 minutes before serving to allow flavors to mingle. Serve with taco chips or pita chips.