RECIPE

Tangy Corn Salsa

  • ACTIVE:
  • TOTAL TIME:
  • 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.

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: Makes about 1 1/2 cups
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

Ingredients

  • Ingredients
    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

Directions

  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.