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Course : Appetizer, Side Dish
Special : Quick
Type of Prep : Chill
Cuisine : Latin
Occasion : Cookout, Summer
 
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Corn Salsa Recipe

From Diana Rattray,
Your Guide to Southern Food.
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Corn salsa with purple onion, red bell pepper, jalapeno peppers, cilantro and lime juice.

INGREDIENTS:

  • 2 cups frozen corn kernels, thawed
  • 1/3 cup chopped purple onion
  • 1/4 cup chopped red bell pepper
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 to 2 tablespoons finely chopped jalapeno pepper
  • 1/2 teaspoon salt

PREPARATION:

Combine all ingredients in a small bowl. Cover and refrigerate for 2 to 4 hours. Remove from refrigerator about 30 minutes before serving. Serve corn salsa with grilled meat or poultry.
Makes about 3 cups corn salsa.

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