TOMATO ‘N' CORN SALSA
about 2 cups
- 1 to 2 ears young fresh corn, shucked and kernels
cut from cob, or 1 cup thawed
frozen whole kernel corn or drained canned whole-kernel corn
- Boiling water as needed
- 2 firm ripe medium tomatoes, cored and coarsely
chopped, or 8 to 12 firm
ripe cherry (very small) or grape (very, very small) tomatoes,
- 4 to 5 green onions, coarsely chopped or thinly sliced
- 1 to 2 fresh jalapeno or other hot peppers,
chopped (see note)
- ¼ cup snipped fresh cilantro leaves (no stems)
- 2 to 3 tablespoons extra virgin olive oil
- 2 tablespoons lime juice (preferably freshly
- 1 teaspoon finely snipped fresh oregano
leaves (no stems) or ¼ teaspoon
dried oregano leaves or to taste
- Several drops hot pepper sauce or to taste (optional)
- Pinch of sugar or granulated sugar substitute (optional)
- Salt and freshly ground black pepper to taste
In a small heavy saucepan, bring a small amount of water to
boil; add corn and bring water to a boil again blanching (do not blanch
canned corn). Immediately drain
corn, immerse in cold water, and drain again.
In a small bowl, combine corn, tomatoes, green onions, hot
peppers, cilantro, olive oil, lime juice, hot pepper sauce, if desired, and
sugar. Season with salt and pepper to
taste. Store in a glass container, tightly
sealed, in the refrigerator for up to 5 days.
Serve as an accompaniment to entrees, sandwiches, etc.
Note: For less “hotness” in flavor, remove and
discard seeds from pepper(s).
Variations: Add 3 tablespoons coarsely chopped green
or sweet red or yellow pepper, or a combination, to salsa mixture.
Serve as a salad on a bed of crisp mixed greens or leaf or Boston or bib lettuce..
Add 1 cup drained canned black beans to salsa mixture.
Serve salsa or salad with crisp tortilla chips as an accompaniment.