Farm Stand Corn Salsa
Published by Workman
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!
Total Timeunder 1 hour
Make Ahead RecipeYes
Dietary Considerationdiabetic, egg-free, gluten-free, healthy, high fiber, kosher, lactose-free, low calorie, peanut free, soy free, tree nut free, vegan, vegetarian
Taste and Texturecrunchy, fruity, herby, light, spiced, tangy, tart
Type of DishCondiments, seafood sauce
- 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
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.
2008 Sheila Lukins