corn salsa

my parents are really into peppers and spicy food. the theme of my mom’s kitchen is part southwest, part chili peppers.

this amounted to me learning how to make stellar salsa at a young age. it’s a pretty simple blend of tomatoes, onion, pepper, garlic, cilantro salt and lime juice that you can tweak to your preference. different tomatoes, beans, green onions, avocado or–as i’ve used here– corn, can customize the classic salsa to your particular taste.

corn salsa
2 c chopped tomatoes
1 c chopped red onion
3 fresno peppers or 2 jalapeños
2 ears of corn
2 crushed cloves of garlic
1 and 1/2 tbsp chopped cilantro
1 tsp salt
the juice of 1 lime

at the farmers’ market i got a bag of peppers that i thought would be sweet and a bag of jalapeños. it was my assumption that i could use the sweet peppers to bulk up the salsa, but they turned out to be really spicy so i ended up not needing any jalapeños at all.

after looking it up, i’m pretty sure they are fresno peppers, but could be wrong. you can use whatever you’d like depending on your desire for spice.

crush the garlic. juice the lime. chop the tomato, onions, peppers and cilantro. cut all of the corn kernels off the cob raw. they are sweet, crunchy and tasty just as they are.

mix all the ingredients in a large bowl. and enjoy anyway you’d like, with tortilla chips, on tacos or in a burrito!

yields about 4 cups