I always tell people there is brilliance in the basics, this is especially true of cooking. Things really don’t have to be complicated to be great, take this corn salsa for example. We are combining a handful of easy to find ingredients and end up with a really great salsa that stands well on it’s own but could also be used on anything from Mexican dishes to the lightest fish entrees, or combine the best of both worlds and put it on some fish tacos!

If you can’t tell, I’ve been building up to one epic masterpiece, which is this barbacoa, but you needed all the other elements first to make it really spectacular.. so I promise I won’t leave you hanging for too much longer, but while I do here’s a hint at what’s to come!

Corn Salsa   (Print Me)

Yield: 3 cups

2 cups cooked sweet yellow corn, frozen & thawed or fresh & cut off approx 3 cobs
2 small vine ripe tomatoes, seeded and diced
1/2 cup red onion, diced
1 green onion, diced
1 jalapeño, seeded and diced
2 Tbsp cilantro, chopped
1 fresh lime, juiced
Salt and fresh pepper to taste

Combine all ingredients and refrigerated for approximately one hour before serving.

Source: Skinny Taste

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