Corn and Tomato Salsa

Name: Corn and Tomato Salsa
Ingredients: 3 ears corn, shucked; 14 cup olive oil; 14 cup red onion, chopped; 1 jalapeno pepper, seeded and finely diced; kosher salt; fresh black pepper; 2 roma tomatoes, seeded and diced; 12 teaspoon chili powder (or to taste); 14 teaspoon cumin powder (or to taste); 1 lemon (or lime); 2 tablespoons coriander, chopped

11 ingredients

12 steps

Ingredients

3 ears corn, shucked
14 cup olive oil
14 cup red onion, chopped
1 jalapeno pepper, seeded and finely diced
kosher salt
fresh black pepper
2 roma tomatoes, seeded and diced
12 teaspoon chili powder (or to taste)
14 teaspoon cumin powder (or to taste)
1 lemon (or lime)
2 tablespoons coriander, chopped

Directions

1

Remove the corn kernels from the cob, placing them in a bowl.
2

You should have about 2-1/2 - 3 cups of corn.
3

With the back of the knife press down on the cob extracting any milky juice.
4

Add it to the corn; set aside.
5

Add the oil and red onion to a large sauce pan over medium heat and cook for 3 minutes or until the onion softens slightly.
6

Add the corn and jalapeno and season well with salt and pepper.
7

Continue to cook gently until the corn is tender but still has a little crunch.
8

Remove from heat and stir in the tomato.
9

Transfer the mixture to a bowl and add the chili powder and cumin and a squeeze of lemon (or lime).
10

Stir to mix, Refrigerae salsa at least 4 hours
11

Bring salsa to room temperature before serving.
12

Check the seasoning and stir in chopped coriander.