Corn Tomato Salsa
1 tablespoon fruity olive oil
1 medium sweet onion, diced
2 cups corn kernels, raw
2 tablespoons chopped fresh basil plus a couple of leaves for garnish
⅓ cup fresh poblano or jalepeno chile, diced
1 pint cherry tomatoes, quartered
1½ tablespoons lime juice
Salt to taste
ADVANCE PREP: This recipe can be made through step 5, adding the lime juice. It can then be refrigerated for up to 2 days. Add the tomatoes half an hour before serving.
VARIATIONS: Try cilantro instead of the basil, a red onion or scallions instead of the sweet onions, add a mango or an apple.
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