Fresh Corn Salsa
It's a little hard to track down fresh corn this time of year, but it's usually available at high-end markets. If
you can't find it, substitute 1 1/2 cups frozen corn kernels, thawed — you'll lose the roasted taste but it'll
be an easier...
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Fresh Corn Salsa
It's a little hard to track down fresh corn this time of year, but it's usually available at high-end markets. If
you can't find it, substitute 1 1/2 cups frozen corn kernels, thawed — you'll lose the roasted taste but it'll
be an easier dish.
Makes 4 cups
Ingredients
3 ears corn, husks and silks removed
1 (15-ounce) can small white beans, drained and rinsed
3 Roma or plum tomatoes, chopped
1 small red onion, diced
2 pickled jalapeno chiles, seeded and finely chopped
1 medium green bell pepper, seeded and finely chopped
2 tablespoons cider vinegar
2 tablespoons packed cilantro leaves, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1. Preheat the broiler. Place corn on broiler pan 5 inches from heat, and broil until corn is lightly
browned on all sides, turning occasionally, about 3 minutes.
2. Place the corn in the microwave and cook on high for 2 minutes to cook through. Cool, then
slice the kernels off the cob.
3. Toss the kernels
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