CORN & TOMATO SALSA

CORN & TOMATO SALSA image

Provided by Tere Gill

Categories Salsas

Time 35m

Number Of Ingredients 12

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1 Tbsp oil (canola, veg etc...)
1 1/2 c fresh corn kernels (about 5 - 6 ears)
1 c chopped sweet onion
1/2 c chopped red, yellow or orange bell pepper
1 jalapeno pepper, finely minced
3/4 tsp garlic, finely minced
1/4 c lime juice
1 c peeled chopped tomato (about 2 medium large)
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper
1/2 tsp salt
1/2 to 1 Tbsp fresh minced parsley, cilantro or basil (or a combo)

Steps:

1. Gather and prep ingredients.
2. Pour 1 tablespoon oil into a large skillet; place over medium/medium-high heat.
3. Add corn, onions, bell pepper and jalapeno; stir and cook for about 5 minutes, until veggies have softened.
4. Add garlic; stir and cook for 30 seconds, then add lime juice, tomatoes, cumin, black pepper and salt; stir and cook until heated through.
5. Remove from heat; stir in, or sprinkle on parsley, basil or cilantro.
6. Serve while warm, or chill if desired. Cover and store in refrigerator for up to 1 week.