Corn and Tomato Salsa
Makes 4 cups
A light and fresh salsa to serve with tortilla chips or on top of grilled chicken or fish.
Remove the husks from the fresh corn. Remove the kernels off the corn cobs with a chef’s knife.
Pour 1 TB olive in a large non-stick skillet, heat over medium-low. Add the kernels of corn and stir. Season with ½ TSP salt and pepper. Cook about 4 minutes, until softened. Remove from heat and let cool.
Meanwhile, in a medium bowl combine the chopped tomatoes, cucumber, red onion, zest and juice of 2 limes, cilantro and avocado. Add the cooled corn and stir well to combine. Cover and refrigerate until ready to serve.
Serve with tortilla chips or as a topping for grilled chicken or fish!
1 TB olive oil
2 ears fresh corn (or 1 can of corn)
½ TSP Kosher salt
Pinch of freshly ground black pepper
4 Roma tomatoes, deseeded and chopped into 1/4” cubes
½ cucumber, chopped
½ red onion chopped
Zest of 1 lime
Juice from 2 limes
½ cup cilantro, chopped
1 avocado, chopped