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Tangy Corn Salsa

  • SERVINGS: Makes about 1 1/2 cups

At Zafra, Maricel Presilla accents her Ecuadoran chowders, as well as grilled chicken and fish, with this crisp salsa. To turn up the heat, add 1 finely chopped fresh chile, such as cayenne or serrano.

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  1. 1 cup fresh or thawed frozen corn kernels
  2. 3 plum tomatoes—peeled, seeded and finely chopped
  3. 2 scallions, minced
  4. 2 tablespoons coarsely chopped cilantro
  5. 2 1/2 tablespoons fresh lime juice
  6. Salt and freshly ground pepper
  1. In a small saucepan of boiling salted water, cook the corn until just tender, about 3 minutes for fresh or 1 minute for frozen. Drain and let cool; pat dry.
  2. In a small bowl, toss the corn with the tomatoes, scallions, cilantro and lime juice. Season with salt and pepper and let stand at least 1 hour before serving.
Make Ahead
The salsa can be refrigerated for up to 3 days.