Tomato-Corn Salsa

Name: Tomato-Corn Salsa
Ingredients: 2 cups fresh corn kernels, from 2 or 3 ears of corn, or frozen kernels; 2 large ripe tomatoes, cut into 1/4-inch dice; 1/3 cup peeled and diced jicama; 1/3 cup diced onion; 1/4 cup coarsely chopped fresh cilantro leaves; 1/3 cup fresh lime juice; 1 teaspoon ground cumin; 1 jalapeno, halved, seeded, and minced; 1 clove garlic, minced; 3/4 teaspoon salt

10 ingredients

6 steps

Ingredients

2 cups fresh corn kernels, from 2 or 3 ears of corn, or frozen kernels
2 large ripe tomatoes, cut into 1/4-inch dice
1/3 cup peeled and diced jicama
1/3 cup diced onion
1/4 cup coarsely chopped fresh cilantro leaves
1/3 cup fresh lime juice
1 teaspoon ground cumin
1 jalapeno, halved, seeded, and minced
1 clove garlic, minced
3/4 teaspoon salt

Directions

1

Bring water to a boil in a small saucepan over medium heat.
2

Add the com and simmer for 2 minutes.
3

Drain, rinse under cold water to stop the cooking, and drain again.
4

Pat dry with paper towels.
5

Combine the com, tomatoes, jicama, onion, cilantro, lime juice, cumin, jalapeno, garlic, and salt.
6

Stir well, cover with plastic wrap, and put aside at room temperature for 1 to 2 hours.