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Saturday, 6 August 2016

Salsa with Corn on the Cob

Salsa with Corn on the Cob




4 cobs of fresh corn (husks and silk removed & 
1/2 large red onion - small diced
1/2 - 1 serrano pepper, seeded, diced
3 tomatoes (large) underripe tomatoes are easier to dice up
2 limes -  juiced
1/2 bunch cilantro (approx. 1 cup)
1/2 tsp.  salt
pepper to taste
1/2 cup   prepared tomato salsa (use the leftover salsa from the fridge if you have it) or 1/2 cup of pureed canned tomatoes (this is optional but it does add some 


1.     Cook corn on the cob until just tender. Cool immediately in cold water so it doesn’t continue to cook. When cool cut corn off the cob. Add to a large mixing bowl.
2.    Dice vegetables. Using a Mandoline is an easy way to quickly dice up tomatoes, seranno peppers and red onion.
3.    Into a large bowl add diced tomatoes, red onion, cilantro, & Serrano pepper
4.    add canned tomatoes or salsa and the juice of two limes.
5.    Salt and pepper to taste
6.     Mix well and allow to cool in the fridge.
7.     Serve with your favourite tortilla chips or as a garnish on your favourite egg dish for breakfast. 


Helpful Tips:
- husk the corn just before cooking, pull all the husks off of the corn and discard. Remove silk (the white hairy threads just under the husk) from the corn and discard before boiling corn

 - cook corn in a pot of boiling water. Once the water has come to the boil, insert the corn on the cob. Allow the water to come up to the boil again and boil for 2-3 minutes only. Remove cobs of corn and discard hot water. Cool corn cobs in cold water. Discard water and allow to cool in fridge. Corn will become saturated in water if allowed to sit in the water which is not good for the corn.


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