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.
2 cups organic sweet yellow corn, cooked
1/2 cup finely chopped red onion
1/2 cup finely chopped tomatoes
1 jalapeño, 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
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.