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.
