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.
In 2018, Food & Wine named this recipe one of our 40 best: This salsa is served on top of Shrimp and Corn Chowder for tangy crunch, but it also makes a great dip. Try it on top of chips for an afternoon snack.
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 It
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.
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.
The salsa can be refrigerated for up to 3 days.
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