PAN-FRIED CORN SALSA

PAN-FRIED CORN SALSA image

Yield 6 1 bowl

Number Of Ingredients 13

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6 ears fresh corn
1 onion
1 tomato
1 long hot pepper
3 or 4 colored mini-peppers (sweet)
1 bunch cilantro
ground red pepper
salt
fresh ground black pepper
orane clover honey
key lime juice
olive oil
Sturdy chips (blue corn or tostito's scoops work well)

Steps:

Boil water and add corn for just two minutes. Allow the corn to cool just long enough to be able to handle it.Cut it off the cob and saute the cut corn in olive oil for about 5 minutes. Be careful not to let it burn. Meanwhile, dice up the rest of the veggies. Let the corn cool after sauteeing and then add to the vegetables with just another spash of olive oil. Add the rest of the ingredients to taste. It should be tangy, but not too sour. The honey should accent the taste and bring out the best of the lime. I add the ground red pepper last, the amount depends on the heat of the long hot pepper. Serve with chips - make sure you scoop up the juice it creates.