Fiery Corn Salsa

 

From Kelley Cleary Coffeen's 200 Easy Mexican Recipes, featured in the August/September 2015 issue of Eat Drink Mississippi 

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1/4 cup olive oil

3 tablespoons freshly squeezed lime juice

2 teaspoons minced, fresh cilantro 

3 tomatoes, seeded and diced

1-1/2 cups corn kernels 

2 to 3 jalapeño peppers, seeded and diced

Salt and freshly ground black pepper

In a large bowl, combine oil, lime juice, and cilantro. Add tomatoes, corn, and jalapeño to taste. ​Mix well until corn mixture is well coated. Season with salt and pepper to taste. Transfer to an airtight container and refrigerate, stirring occasionally, for one hour or up to two days. 

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Tip: In place of corn kernels, you can use canned corn, drained; frozen corn, thawed; or corn from the cob, cooked on the stove top. For a smoky flavor, use grilled corn.

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Makes 2 cups.