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This fresh salsa/salad is a nice side dish, garnish or great to serve with tortilla chips. |
Ingredients:
3/4 teaspoon lime zest
2 tablespoons lime juice**
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups roasted corn kernels***
1/2 cup finely chopped red bell pepper
1/2 cup finrly chopped red onion
1/4 cup chopped fresh cilantro
1 tablespoon diced seeded Serrano or jalapeno pepper
1/2 cup cojita cheese
1 tablespoon chopped cilantro (optional garnish)
Method:
In a large bowl, whisk together the zest, juice, oil, salt and pepper.
Stir in the corn, bell pepper, onion, cilantro and diced pepper.
Cover and refrigerate for 2 to 12 hours.
Before serving, stir in 1/4 of a cup of the cheese. Sprinkle the remaining cheese on top of the salsa. If desried, garnish with an additional tablespoon of cilantro.
Serve immediately or cover and refrigerate up to 4 hours. Makes 3 cups.
**One lime produces 2 tablespoons of juice. I purchase bags of limes and lemons and zest and juice them all. I freeze the juice in ice cube trays and then transfer to storage bags. I also freeze the zest so that I always have the ingredients on hand when needed.
https://carriekitchencreations.blogspot.com/2017/05/oven-roasted-corn-on-cob-fresh-asparagus.html
Notes:
I really enjoyed this salsa on top of rice and with totilla chips. My husband prefers this warmed as a side dish. Either way is delicious!
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This was a delicious and freshing meal ~ Street Corn Salsa on top of rice, grilled chicken and a Watermelon & Chile Salad. |
https://carriekitchencreations.blogspot.com/2025/07/pineapple-baked-or-grilled-chicken.html
https://carriekitchencreations.blogspot.com/2025/07/watermelon-chile-salad.html
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