Corn salsa

 

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In continuation with our Mexican lunch menu, Here’s how I made this corn salsa, which was a great refreshing dip with the tortilla chips.


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Ingredients:

2 cups organic sweet yellow corn, cooked

1/2 cup finely chopped red onion

1/2 cup finely chopped tomatoes

1 jalapeΓ±o, finely chopped, retain seeds for extra heat if desired

1/2 cup loosely packed chopped cilantro

3 tablespoons lime juice

Salt and pepper to season

Preparation:

1. In a mixing bowl, combine all the ingredients mentioned above, mix well. Refrigerate until ready to use, this is important for the flavors to infuse well.

 

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Regards,

Freda

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