Fresh Corn Salsa
ears of fresh corn, shucked
medium white onion, finely chopped
1 to 2
fresh serrano chilies, minced
ripe tomato, seeded and chopped
of loosely packed chopped fresh cilantro
fresh lime juice
olive or vegetable oil oil
In a large pot of boiling water, cook the corn until just tender, 3 to 4 minutes.
Cool the corn under running water.
With a sharp knife, cut the kernels off the cobs.
Place the corn kernels in a large bowl.
Mix in the onion, chilies, tomato, cilantro, oil, and lime juice.
Season to taste with salt.
Serve cold or at room temperature.
Makes 3 cups