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,
    each quartered
  • 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.

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