Although I am including this salsa as a crunchy topping for Corn and Shrimp Chowder, (for recipe click here,) it is also delicious with grilled or roasted chicken and fish. To turn it into a terrific dip, stir in a ripe chopped avocado. Its creamy texture helps hold all the corn together for dipping or spooning on tortilla chips. .
SASSY CORN SALSA
1 cup fresh corn
3 plum tomatoes, seeded and finely chopped
2 scallions, minced
2 tablespoons coarsely chopped cilantro
1 tablespoon finely chopped jalapeño, or to taste, optional
2 tablespoons lime juice
Salt and pepper to taste
1. In a small saucepan, cook corn until just tender, about 3 minutes. Drain and cool.
2. In a small bowl, toss the corn with the tomatoes, scallions, cilantro and lime juice. Season with salt and pepper. Let stand at room temperature for one hour. Drain off juices, if desired.
To Prepare Ahead: Salsa may be refrigerated up 6 hours. Serve at room temperature.
Makes about 1 1/2 cups.
