Party

CORN SALSA

  • 1 1/2 cups Corn, frozen
  • 1 teaspoon Lemon juice
  • 1 teaspoon Lime juice
  • 1/4 cup each Raw red and yellow peppers
  • 1/4 cup each Roasted red and yellow peppers
  • 1/4 cup Red onion, chopped
  • 1 tablespoon Parsley, chopped
  • 1 tablespoon Green onions, copped
  • 1/2 cup Cilantro, chopped
  • Salt and pepper to taste

    • Best with fresh corn off the ear, otherwise use frozen whole corn kernels.

    Mix all ingredients in a salad bowl. Cover and let chill at least one hour. Taste and add more lemon andr lime juice and saltepper if needed. Recover and chill for two (or more) hours.

    This salsa is great as a topping for grilled chicken or fish.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by John Phillips of Breckenridge, TX. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!