Fresh Corn Salsa
Ingredients
Boiled Corn
-
6
ears
fresh corn on the cob
-
3
tablespoons
avocado oil
-
1
teaspoon
ground cumin
-
1
teaspoon
kosher salt
Salsa
-
1
lb.
tomatoes
-
1
teaspoon
kosher salt
-
¼
medium
red onion
-
3
cloves
garlic
-
2
tablespoons
lime juice
-
1
tablespoon
rice vinegar or red wine vinegar
-
½
cup
chopped fresh cilantro
Instructions
- Cook the corn by boiling it in a large stock pot until it turns deep yellow, then cut the kernels off the cob.
- Heat avocado oil in a skillet and brown the corn for about 10 minutes, then cool it in the refrigerator.
- Prepare the tomatoes by seasoning them with salt and letting them rest to draw out moisture.
- In a food processor, pulse the onion and garlic until minced, then add the strained tomatoes and pulse until desired consistency.
- Combine the salsa mixture in a bowl with cilantro, lime juice, vinegar, and the cooled corn, then mix well.
- Serve immediately with tortilla chips or refrigerate to let flavors meld.
Nutrition Facts (estimated)
Servings
8
Calories
120
Total fat
6g
Total carbohydrates
16g
Total protein
3g
Sodium
0mg
Cholesterol
0mg
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