I like to use fresh corn on the cob I buy from a local farm or farmers market, because that corn is usually the freshest of fresh, with crispy, juicy kernels. Of course you can use any fresh corn you can find, or you can also use frozen corn kernels if that's what's available.
The addition of diced tomatoes, black olives and chopped jalapeno peppers gives it just the right balance of sweet with a little heat.
RECIPE
Ingredients
2 - 3 ears fresh corn on the cob, or 2 cups frozen corn kernels, thawed
10 cherry tomatoes, halved or quartered
10 black olives, sliced or diced
1 small red onion, diced
1-2 small jalapeno peppers, seeded and chopped (or less depending on taste)
1-2 tbsp lime juice (from concentrate or freshly squeezed)
2 tbsp Ball's Fresh Preserving Fiesta Salsa Mix -or- 1/2 tbsp each ground cumin, dried oregano leaves, and dried cilantro leaves* (or fresh minced cilantro) or slightly more to taste. Can also add a small amount of cayenne pepper or dried red pepper flakes if desired.
*you can leave the cilantro out if desired
Method
Husk fresh corn, remove silk and using a sharp knife cut the kernels off the cob. You will need 2-3 ears of fresh corn kernels to equal 2 cups or frozen corn kernels, thawed.
Place corn kernels in a large bowl. Slice or dice the next 4 ingredients and add to the bowl with the corn. Stir in the salsa mix or the spices and stir to combine well.
Spoon Zesty Corn Salsa into a storage container with a lid, and chill in the refrigerator several hours to allow the flavors to develop. Serve cold or at room temperature with tortilla chips or as an accompaniment to grilled fish, chicken or pork.
Keeps well stored in the refrigerator up to one week.
Enjoy,
Mary
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