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If using frozen corn: Defrost in the fridge (the night before) or microwave before use.
If using canned corn: Rinse the corn kernels in a colander under running water before use.
WATCH ABOVE: How to Make Corn Salsa – on YOUTUBE. Remember to like and subscribe!
Recipe: Fresh Corn Salsa
Prep Time 25 mins |COOK TIME 7 mins | Total Time 32 mins | serves 4-6
1 cup cherry tomatoes (chopped into quarters)
1 cup bell pepper (orange, red, green or yellow – seeded and diced)
½ red onion (diced finely)
½ cup finely chopped cilantro
1 jalapeño pepper (seeded, diced finely)
2 cloves garlic (minced)
1-2 limes (juiced)
Salt and pepper
2) Place shucked corn cobs into water. Boil for 5-6 mins.
3) Drain water into a colander over the sink.
4) Once corn is cool, remove corn kernels with knife. It’s best to do this over a large mixing bowl to catch all the falling kernels.
Goes well with tortilla chips or on top of chicken, fish, salad or on its own!
Watch my YouTube VIDEO below on how to make it!
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