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Corn Salsa
2 cups frozen corn kernels, thawed 1/3 cup chopped purple onion 1/4 cup chopped red bell pepper 3 tablespoons chopped fresh cilantro 2 tablespoons fresh lime juice 1 to 2 tablespoons finely chopped jalapeno pepper 1/2 teaspoon salt
Combine all ingredients in a small bowl. Cover and refrigerate for 2 to 4 hours. Remove from refrigerator about 30 minutes before serving. Serve corn salsa with grilled meat or poultry. Makes about 3 cups corn salsa.
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