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Recipe of the Month
corn salsa

Zesty Corn Salsa

featuring summer produce at it's best

Ingredients

  • 1/2 small chile pepper, seeded
  • 3 teaspoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
  • 1 small jalapeno pepper, seeded and chopped
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped red onion
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon sugar

 


Preparation

1. Preheat a grill to medium high. Brush the chile pepper with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop.

2.  If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain.

3. Mix the corn (if using frozen, add it here), chile, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.

ENJOY.