A delightful blend of fresh corn, tangy lime, and zesty jalapeños that adds a burst of color and flavor to any table.
Ingredients
Scale:
4 cups fresh corn kernels (about 6 ears of corn, grilled or boiled)
1 cup diced tomatoes (preferably vine-ripened)
1/2 cup diced red onion (finely chopped)
1/4 cup chopped fresh cilantro
1-2 jalapeños, finely chopped (adjust based on desired spiciness)
1 avocado, diced (optional)
Juice of 2 limes (freshly squeezed)
2 tablespoons olive oil (extra virgin preferred)
Salt and pepper to taste
Instructions
Prepare the Corn: If using fresh corn, grill or boil the corn on the cob for about 5-7 minutes until tender. Allow it to cool slightly, then cut the kernels off the cob.
Mix the Ingredients: In a large bowl, combine the fresh corn kernels, diced tomatoes, red onion, cilantro, and chopped jalapeños. Stir gently.
Add the Dressing: Squeeze the juice of the limes over the mixture, drizzle with olive oil, and season with salt and pepper. Toss gently.
Incorporate Avocado: If using, gently fold in the diced avocado.
Taste and Adjust: Taste the salsa and adjust seasoning as needed.
Chill and Serve: Cover the bowl with plastic wrap and let the salsa chill in the refrigerator for at least 30 minutes.
