Corn Salsa

[kirra]

Corn Salsa

Ingredients:

2 large ears of fresh corn, shucked
3/4 cup cherry tomatoes, halved
2 scallion greens, thinly sliced
2 tablespoons Pepper-Lime Marinade (recipe follows)
Salt and pepper, to taste

Preparation:

Remove corn kernels by standing ears tall, on a flat surface, and cutting the kernels from the corn with a knife.

Place corn kernels in a medium bowl with tomatoes and scallion greens. Drizzle 2 tablespoons marinade on top, and toss to coat. Season with salt and pepper; cover, and refrigerate until ready to serve.




Pepper-Lime Marinade

Ingredients:

Juice of 2 limes, zest of 1 lime
Juice of 1 lemon
1 cup olive oil
2 tablespoons chopped cilantro leaves
1 garlic clove, chopped
3/4 teaspoon fresh ground black pepper
1 teaspoon kosher salt

Preparation:

In a medium bowl, combine lime and lemon juice and the lime zest. Whisk in olive oil. Add cilantro, garlic, black pepper and salt. Taste and adjust seasoning as needed.