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Corn and Tomato Salsa

May 9, 2010

CORN AND TOMATO SALSA is a perfect topper to tacos and burritos or a welcome change from your ordinary tortilla chip salsa.

7 plum tomatoes
2 ears of corn
1 large yellow onion, diced
1/2 lime
1/4 cup cilantro, chopped
1 teaspoon vegetable oil
1 tablespoon chile powder
1 tablespoon cayenne pepper

1.  Coat each ear of corn with vegetable oil and place in medium/high heat skillet.  Cook for about 5-10 minutes or until lightly brown.  Take kernels off corn with a knife and let cool.

2.  In a blender, chop up tomatoes but leave so still chunky.

3.  Add all ingredients in a bowl and mix in with the juice of half a lime.  Salt and pepper to taste.

SERVING: 2 cups | TIME: 15 minutes

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