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Farm Stand Corn Salsa Recipe-14190

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Fresh ingredients make the liveliest, best-tasting salasas. Corn, tomatoes, cucumbers, and cantaloupe(!) come together in a refreshing combination of flavors and textures. A dash of cumin, some lime juice, and a little oil pull it all together. Whether atop fish or in a taco, these new sauces add excitement and color to a dish!

Yield: Makes 4 cups


  • 2 cups fresh corn kernels (from 4 ears of corn)
  • 2 cups diced seeded ripe tomatoes (¼-inch dice)
  • 2 teaspoons finely minced green jalapeno pepper
  • 3 scallions (white bulbs and 3 inches green), thinly sliced
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • ½ teaspoon ground cumin
  • ½ cup diced seeded Kirby cucumber (¼-inch dice)
  • ½ cup diced cantaloupe (½-inch dice)
  • ¼ cup chopped fresh mint leaves
  • Salt and freshly ground black pepper, to taste


1. Bring a saucepan of salted water to a boil, add the corn, and cook until just tender, 2 minutes. Drain, run under cold water, and drain again. Pat dry.

2. Combine the corn, tomatoes, jalapeño, scallions, olive oil, lime juice, and cumin in a medium-size bowl. Refrigerate, covered, for up to 6 hours.

3. Shortly before serving, toss in the cucumber, cantaloupe, and mint, and season with salt and pepper.

© 2008 Sheila Lukins

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings and includes 1/8 teaspoon added salt per cup.

46kcal (2%)
10mg (1%)
8mg (14%)
24mcg RAE (1%)
0mg (0%)
81mg (3%)
0g (1%)
1g (2%)
1mg (3%)

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