Corn Salsa

Corn Salsa

If you believe salsa is for chips only, try this at your next bar-b-que on chicken or fish or as a side dish. Of course on chips would be fine too. Not only is this dish so versatile, it is quick and easy. Just let the flavors marinate and serve. It will become a favorite of yours. No more of that "ketchupy, what flavor is this" salsa for you!

Ingredients:

3 ears of sweetcorn, shucked

1/4 cup extra virgin olive oil

1/4 cup red onion, chopped

1 jalapeno pepper, seeded and finely chopped

Kosher salt and freshly ground pepper

1 Roma tomato, seeded and diced

1/2 teaspoon chili powder

1 lemon

2 Tablespoon fresh coriander

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Directions:

Remove corn kernels from cob, press to remove any milky juice and add to corn kernels.

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Add olive oil to skillet and saute chopped onion 3 minutes or until onion slightly softens.Add corn and continue to cook until corn is tender but still has a little crunch. Remove pan from heat, stir in tomato. Transfer to a bowl. Add chili powder and a squeeze of lemon. Stir and mix to cool.

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Refrigerate 4 hours and allow flavors to develop.

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Bring salsa to room temperature before serving. Check the seasonings and stir in the chopped coriander.

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Serve spooned onto corn chips or topping for grilled chicken or fish or as a vegetable side dish. Makes 3 cups.

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Note: I sometimes add drained and rinsed black beans to the salsa.