Go Back
+ servings
Print

Corn-Jalapeno Salsa

Prep Time 10 minutes
Total Time 10 minutes
Servings 8

Ingredients

  • 3 ears sweet corn or 2 cups kernels
  • 1 jalapeno ribs and seeds removed, minced
  • 2 tablespoons minced shallot
  • 1 large garlic clove minced
  • 2 tablespoons finely chopped cilantro
  • ½ pint cherry tomatoes quartered
  • 1 teaspoon sea salt
  • ¼ cup lime juice

Instructions

  • In a large mixing bowl, stand the corn height-wise and remove the kernels from the cob by running a chefs knife along the edges clockwise. Repeat with the remaining cobs and discard.
  • Toss the kernels with the jalapeno, shallot, garlic, tomatoes, salt and lime juice. Let the salsa stand for at least 10 minutes, tossing occasionally, or overnight. Serve the salsa alongside tortilla chips as an appetizer or as a garnish for tacos.

Nutrition

Serving: 8g