Corn Salsa (LID)

Corn Salsa sm

Corn Salsa

It won’t be long before I will have to start LID again. I will have another whole body scan in March. Last year was much easier than the year before because I was better prepared. It’s not too early to start compiling recipes.

This colorful salsa, eaten with tortilla chips is a tasty snack while on LID (or any other time, really). It is also a nice addition to tacos, fajitas, or rice bowls. It can even be eaten on its own as a salad of sorts. It keeps well in the fridge for a week or so.

Poblano  chiles (fresh or roasted) can be substituted for the bell pepper and jalapenos.

Corn Salsa

1 pound frozen corn
1/2 large onion, small dice (red onion looks pretty with corn)
1/2 green bell pepper, small dice (you could also use red bell peppers)
2 jalapenos, or to taste, minced
handful fresh cilantro, chopped
juice of 1/2 lime
non-iodized salt (I use Morton’s Coarse Kosher Salt), to taste

Heat a large skillet over high heat. Add the frozen corn and cook, stirring often, until heated through and starting to char. Cooking it this way really brings out the sweetness of the corn. Let the corn cool completely.

Once the corn is cooled, add the remaining ingredients and mix to combine. Taste and add more lime juice or non-iodized salt, if needed.

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