Tangy Corn Salsa

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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  • Servings: Makes about 1 1/2 cups

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  • 1 cup fresh or thawed frozen corn kernels
  • 3 plum tomatoes—peeled, seeded and finely chopped
  • 2 scallions, minced
  • 2 tablespoons coarsely chopped cilantro
  • 2 1/2 tablespoons fresh lime juice
  • Salt and freshly ground pepper

How to make this recipe

  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.

Contributed By Published May 2001

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