This originally was an Epicurious recipe for "Tricolor Salsa" to serve with grilled chicken. It's good that way, and as a topping or dip for various things-- tacos, chips, a pan of nachos. But I often make it as a side dish in and of itself. We love it as a salad with a BLT. With fresh corn, it's great with any summer meal.
Fresh Corn Salad/Salsa
adapted from Epicurious
adapted from Epicurious
corn kernels (recipe says from 2 small ears; I do about 6 ears)
1 large tomato, chopped
2/3 C chopped onion
1/2 C chopped fresh cilantro
2 T olive oil
1 T lemon juice
1/2 t ground cumin
1/2 - 1 jalapeno, seeded and minced
1 avocado, pitted, peeled, and chopped
s & p to taste
Combine all ingredients in a medium bowl and serve.
1 large tomato, chopped
2/3 C chopped onion
1/2 C chopped fresh cilantro
2 T olive oil
1 T lemon juice
1/2 t ground cumin
1/2 - 1 jalapeno, seeded and minced
1 avocado, pitted, peeled, and chopped
s & p to taste
Combine all ingredients in a medium bowl and serve.
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