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Fresh Corn Salsa |
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Serves: 3
Print this Recipe
(Salsa de Elote)
Category: Vegetable Salsas and Table Sauces
Makes about 3 cups
The time to enjoy this salsa is whenever fresh corn is in season. Remember to wear protective gloves when handling hot chiles. Serve the corn salsa as a condiment with fish, chicken, or steak.
4 ears fresh corn, shucked
1/2 medium white onion, finely chopped
1 to 2 fresh serrano chiles, minced (with or without seeds)
1 ripe tomato, seeded and chopped
1/2 cup loosely packed chopped fresh cilantro
3 tablespoons fresh lime juice
1 teaspoon vegetable oil or olive oil
1/2 teaspoon salt, or to taste
In a large pot of boiling water, cook the corn until just tender, 3 to 4 minutes. Cool under running water. With a sharp knife, cut the kernels off the cobs. Put the corn kernels in a large bowl. Mix in the onion, chiles, tomato, cilantro, oil, and lime juice. Season to taste with salt. Serve cold or at room temperature.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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