Tomato Corn Salsa

Tomato Corn Salsa

(3 cups plus)

Ingredients:

1 ½ cups Fresh Tomato, seeded & chopped (1/2 inch or less)

1 cup Fresh Corn, cooked & cut off cob (1-2 ears depending on size)

1 ripe Avocado, diced

½ cup Red Onion, diced

¼ cup Fresh Cilantro, chopped

½ tsp. Salt

¼ tsp. Black Pepper

¼ tsp. Cumin

1 Fresh Lime, juiced

Directions:

Combine all the ingredients in a large bowl and mix well.  Put into a nice serving dish, cover and refrigerate 2 to 6 hours before service.

Note:               Microwave corn (recipe in cookbook & on blog) and cool before cutting off cob.  Place corn standing up in a pie dish, large low bowl or rimmed baking sheet to catch kernels as you cut.

Note:               Place lime in microwave and run for 15 seconds.  Take lime out and roll on counter with ball of hand before cutting half.  This will give you lime juice and make it easier to squeeze out.

Note:               I didn’t make this recipe spicy because I use it with the Chipotle Lime Sauce that is spicy on Shrimp Tacos.  Both of those recipes will be on the blog by the end of the week that you see this salsa recipe.  You can add a diced seeded jalapeno pepper or two for heat if you need for your use.

Ideas for Future Efforts

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