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Corn Salsa

Corn Salsa    

3-6 ears of fresh corn

1/4 cup chopped onion

3-4 sliced scallions including the light green

1/2 cup chopped red or green bell pepper

1 medium tomato chopped

4-5 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

1 to 2 tablespoons minced jalapeno pepper to taste

1/2 teaspoon salt


Remove the corn from the cob.  Sauté the corn in olive oil, remove from pan into a large bowl. Sauté the peppers and onions until just slightly softened. Combine the remaining ingredients in another bowl.  Add the corn, peppers and onions, combine.  Cover and refrigerate for 3 or 4 hours. Remove from refrigerator about 30 minutes before serving.

Makes about 3 cups corn salsa.

Serve as an appetizer with chips or as a topping or side with grilled fish or chicken.

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