Sweet Corn Salsa
Instructions:
This deftly seasoned salsa tastes equally delicious made with frozen corn kernels as with fresh. It keeps well in the refrigerator. 8 ears corn, husks and silk removed, or 1 bag (20 ounces) frozen whole-kernel corn, thawed 3 tablespoons fresh lime juice (about 2 limes) 2 tablespoons olive oil 3â„4 teaspoon ground cumin 3â„4 teaspoon ground coriander 3â„4 teaspoon salt 1â„2 teaspoon chili powder 1 large red pepper, finely chopped
Makes about 5 cups Prep: 20 minutes plus chilling Cook: 10 minutes
- If using fresh corn, with sharp knife, cut kernels from cobs. Heat 6-quart saucepot of water to boiling over high heat. Add corn kernels and heat to boiling; boil 30 seconds. Drain. Rinse with cold running water and drain.
- In medium bowl, whisk lime juice, oil, cumin, coriander, salt, and chili powder until blended. Add corn and red pepper; toss until mixed and coated with dressing. Cover and refrigerate until well chilled, about 2 hours or up to 2 weeks.