Corn Salsa Recipe

PREP THE CORN

1. If using frozen corn, thaw at room temp or steam in the microwave.
2. If using canned corn, drain first.
3. If using fresh corn, cook 3 ears of corn using your favorite method. Cobbs can be boiled, grilled, or you can sliced off the kernels and sauté them in a skillet with a drizzle of olive oil or butter until tender.

CHOP THE VEGGIES

1. Remove seeds from tomatoes and dice. Peel and finely dice onion. Chop green onions and cilantro.
2. Remove stem from jalapeño. For a milder salsa, remove the insides of the pepper with a spoon and discard. For medium salsa leave the seeds intact or go the spicy route with an extra jalapeño - let your taste buds be your guide! Finely dice the jalapeño(s).

MIX IT UP!

1. In a large mixing bowl combine corn, tomatoes, green and white onion, jalapeño, and cilantro. Season with cumin, salt and pepper. Start with ½ tsp sea salt and ⅛ tsp black pepper.
2. Mix well and allow salsa to rest on the counter for 15 minutes, or in the fridge if prepping this salsa in advance for later. While resting the tomatoes will give off some of their liquid.
3. Once the flavors have had a chance to meld, mix again and scoop some up with a spoon or a tortilla chip to taste test. Add additional salt, pepper, and/or cumin desired as well as any extra veggies or cilantro your heart desires. This simple salsa is so easy to customize to taste.
4. Serve with tortilla chips or spoon on top tacos, tostadas, burrito bowls and more! Leftover salsa will keep 1-3 days.