Toasted Corn Salsa

As requested by a very loyal reader, here is a fresh corn salsa recipe!  Super easy to put on just about anything.  I'm eating mine on baked cheesy egg tortillas (here) this week for breakfast.

Toasted Corn Salsa

Makes about 2 cups

Do not substitute frozen or canned corn here.  Fresh corn is going to give this salsa an awesome taste.  If you want a spicier version, leave in the jalapeño seeds.  If you aren't the biggest fan of lime juice, you can cut it back to 1 tablespoon and add 1/2 tablespoon more of olive oil.

Ingredients:

4 1/2 teaspoon extra-virgin olive oil
2 ears corn, kernels removed (use a knife or corn zipper)
1 red bell pepper, stemmed, seeded, and chopped fine
1/2 jalapeño chile, stemmed, seeded, and minced
1 scallion, sliced thin
2 garlic cloves, minced
2 tablespoons fresh lime juice
2 tablespoons minced fresh cilantro
1/2 teaspoon ground cumin
Salt and pepper

Directions:

1. Heat 1 1/2 teaspoons of oil in a non-stick skillet over medium-high heat until shimmering.  Add the corn and cook, stirring occasionally, until golden, 6 to 8 minutes.

2. Transfer the corn to a large bowl and stir in the remaining 1 tablespoon oil, bell pepper, jalapeño, scallion, garlic, lime juice, cilantro, cumin, 1/4 teaspoon salt, and 1/8 teaspoon pepper.  Cover and refrigerate until the flavors blend, about 1 hour.  Season with salt and pepper to taste before serving.



Recipe from The America's Test Kitchen Healthy Family Cookbook