Farm Stand Corn Salsa
Ingredients
- 2 cups fresh corn kernels (from 4 ears of corn) ⓘ
- 2 cups diced seeded ripe tomatoes ( 1/4-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 ⓘ
- 1/2 teaspoon ground cumin
- 1/2 cup diced seeded Kirby cucumber ( 1/4-inch dice)
- 1/2 cup diced cantaloupe ( 1/2-inch dice) ⓘ
- 1/4 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, jalapeno, 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.
Nutrition & Diet Analysis (per serving)
361
kcal
18% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).