Local Corn Salsa
A simple taco topping or side dish made with freshly picked corn
Ingredients
- 3 ears corn on the cob cooked
- 1 jalapeno
- 1/2 green bell pepper
- 2 tablespoons diced red onion
- 1 lime
- 1/4 cup fresh cilantro
- salt & pepper
Instructions
- Cut the kernels off of the cobs, and place in a large bowl.
- Remove seeds and ribs from jalapeno, then dice.
- Remove seeds and ribs from bell pepper, then dice.
- Add both peppers and red onion to bowl.
- Zest and juice the lime, and add to mixing bowl.
- Mince cilantro, and add to bowl.
- Mix well, then season with salt and pepper.
- Refrigerate for at least 2 hours, but longer is better to allow flavors to meld.
Notes
*You can replace the fresh cilantro with 1 tablespoon of dried cilantro.