If you’re a member of a CSA or just get carried away at the farmers market, then you probably have a surplus of tomatoes and corn in your kitchen. Put them to good use with this quick and tasty Raw Corn & Tomato Salsa.
Freaked out by raw corn? Feel free to char the summer kernels over an open flame, but when corn is this fresh and sweet, I promise it is just as delicious raw!
I make a few cups of this salsa on Sundays and top my salads with it for lunch throughout the week. It stays colorful, fresh, and healthy for days. Or spoon it over eggs and black beans for a perfect brunchy treat. This recipe makes ~6 cups.
- 6 ears fresh corn
- 4 small tomatoes
- 1 Jalapeno
- 1 bell pepper
- 1/2 red onion
- Juice of two limes
- 1/2 cup cilantro
- 1 tbs olive oil
- S&P, to taste
To make the salsa:
In a large bowl, shave the corn kernels off of the cob.
Dice the tomatoes (removing the seeds), jalapeno, bell pepper, and onion, and combine with the corn.
Add the juice of two limes and olive oil, and season with salt & pepper. Finish the salsa with a handful of cilantro.
You can use this salsa immediately, or store for up to 5 days in jars or tupperware. I do both!