Corn and Tomato Salsa
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
1/4 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