Corn and Tomato Salsa
Recipe by Anna Gill
2 cups cooked corn kernels (about 4-5 ears)
3 ripe, firm meaty tomatoes, diced
1 large jalapeño, deseeded and minced
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt
1. Combine all ingredients in a medium bowl and gently mix together.
2. Cover and let stand for 15 to 20 minutes to allow the flavors to meld.
3. Mix gently a second time and serve.
Leave a Reply.
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.