Farm Stand Corn Salsa

Name: Farm Stand Corn Salsa
Ingredients: 2 cups fresh corn kernels (from 4 ears of corn); 2 cups diced seeded ripe tomatoes ( 1/4-inch dice); 2 teaspoons finely minced green jalapeno pepper; 3 scallions (white bulbs and 3 inches green), thinly sliced; 1 tablespoon extra virgin olive oil; 2 tablespoons fresh lime juice; 1/2 teaspoon ground cumin; 1/2 cup diced seeded Kirby cucumber ( 1/4-inch dice); 1/2 cup diced cantaloupe ( 1/2-inch dice); 1/4 cup chopped fresh mint leaves; Salt and freshly ground black pepper, to taste

11 ingredients

6 steps

Ingredients

2 cups fresh corn kernels (from 4 ears of corn)
2 cups diced seeded ripe tomatoes ( 1/4-inch dice)
2 teaspoons finely minced green jalapeno pepper
3 scallions (white bulbs and 3 inches green), thinly sliced
1 tablespoon extra virgin olive oil
2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/2 cup diced seeded Kirby cucumber ( 1/4-inch dice)
1/2 cup diced cantaloupe ( 1/2-inch dice)
1/4 cup chopped fresh mint leaves
Salt and freshly ground black pepper, to taste

Directions

1

Bring a saucepan of salted water to a boil, add the corn, and cook until just tender, 2 minutes.
2

Drain, run under cold water, and drain again.
3

Pat dry.
4

Combine the corn, tomatoes, jalapeno, scallions, olive oil, lime juice, and cumin in a medium-size bowl.
5

Refrigerate, covered, for up to 6 hours.
6

Shortly before serving, toss in the cucumber, cantaloupe, and mint, and season with salt and pepper.