Fresh Corn Salsa

 

With all of the fresh vegetables available both in your garden and at local farm stands, now is the time to make this salsa when it will be the freshest it can possibly be. Not only does this make a wonderful salsa, but it also makes an excellent side dish. When you have a meal that looks a bit bland color wise, say fish and chips, shrimp and chips, or grilled chicken and baked potato, a side dish of this looks beautiful, and is wonderful with almost any meat. If you’re fond of salmon, grill some and top it with this colorful condiment. It’s super simple, but it makes you look like quite the chef.

Fresh Corn Salsa

 2 c. fresh corn, stripped from the cob

½ c. finely chopped red onion or scallions

½ c. finely chopped red, yellow or orange pepper

1 seeded jalapeño, minced

Juice of ½ lime

½ c. minced fresh cilantro

1 clove garlic, minced

½ t. salt, to taste

Toss all ingredients together in a medium bowl. Taste for seasoning. Cover and refrigerate for at least one hour (2 to 3 is better) to allow flavors to meld. Serve in a colorful bowl with tortilla chips, as a side dish, or an accompaniment to fish. Adds zest to any meal.