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Farm Stand Corn Salsa

Updated February 23, 2016
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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!

Makes4 cups

CostModerate

Moderate

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

Dietary Considerationdiabetic, egg-free, gluten-free, healthy, high fiber, kosher, lactose-free, low calorie, peanut free, soy free, tree nut free, vegan, vegetarian

Moodtired

Taste and Texturecrunchy, fruity, herby, light, spiced, tangy, tart

Type of DishCondiments, seafood sauce

Ingredients

  • 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

Instructions

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.

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

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

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