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.Share to Print