Wednesday, June 23, 2010

Sweet Corn Salsa

This recipe is from Southern Living's 1995 cookbook - one of my favorite editions. It includes all the best tastes of summer and is wonderful served with grilled meats or cold salads.


2 cups fresh whole kernel sweet corn (I use the bi-color), scraped off the cob.
2 large tomatoes, diced
1 large jalapeno pepper, seeded and diced
3 green onions, sliced
1/2 cup finely chopped purple onion
1/3 cup chopped fresh parsley
1/4 cup finely chopped sweet red pepper
1 (4-1/2 oz.) can chopped green chiles, undrained
1/2 cup olive oil
1/3 cup red wine vinegar
2 Tablespoons lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot sauce


Combine all ingredients, and toss gently. Cover and chill at least 2 hours or overnight. Yield: 5 cups

Posted by Debi