Fiery Corn Salsa
Makes 2 cups
1/4 cup olive oil
3 tablespoons freshly squeezed lime juice
2 teaspoons minced fresh cilantro
3 tomatoes, seeded and diced
11/2 cups corn kernels
2 to 3 jalapeno peppers, seeded and diced
Salt and freshly ground black pepper
1. In a large bowl, combine oil, lime juice and cilantro. Add tomatoes, corn and jalapeno to taste. Mix well until corn mixture is well coated. Season with salt and pepper to taste. Transfer to an airtight container and refrigerate, stirring occasionally, for 1 hour or up to 2 days.
Tip: In place of the corn kernels, you can used canned corn, drained; frozen corn, thawed; or corn from the cob, cooked on the stove top. For a smoky flavor, use corn grilled on the barbecue grill.