Sweet Corn Salsa Recipe - Cooking Index
2 cups | 125g / 4.4oz | Fresh corn kernels |
2 tablespoons | 30ml | Minced red onion |
3 tablespoons | 45ml | Butter - cold, cut into |
2 tablespoons | 30ml | Chopped cilantro - pieces |
1/4 cup | 15g / 0.5oz | Seeded and diced tomatoes |
1/8 teaspoon | 0.6ml | Freshly ground black pepper |
1 teaspoon | 5ml | Jalapeno pepper - seeded and (small) |
1/4 teaspoon | 1.3ml | Coarse salt - minced |
Cut raw kernels off cobs with a sharp knife. Combine all ingredients in a saucepan over high heat and stir while bringing salsa to a boil.
When butter has melted completely and takes on the look of a light butter sauce, remove from heat and serve immediately. Use with chicken or lobster.
Makes 3 cups.
Source:
Big Flavors Of The Hot Sun by Chris Schlesinger
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