Corn Salsa is a delicious appetizer that you can enjoy any time with chips or crackers. Add a few more ingredients like chicken or shrimp, and you have a full meal on your hands.
How often do you enjoy a freshly diced salsa and corn on the same night? This corn salsa is delicious enough to serve on its own as a chips and salsa appetizer. Add a few grilled chicken tenders, shrimp or fish fillets and you have a complete meal on the light side. Fresh corn-off-the-cob is best, but nowadays there are some frozen corn brands that work really well. With an easy defrost, your corn salsa is ready to go.
2cups corn fresh (if using frozen, defrost completely)
2 Roma tomatoes diced or sliced into thin strips
3 green onions chopped (or 1/3 cup red onion, chopped)
Combine all ingredients in a bowl. For best results when using fresh corn, peel corn and remove kernels using a sharp knife. Transfer corn to a glass bowl. Cook in the microwave for 5 minutes, then cool completely.
Taste for salt and serve.
To deflame strong onions, dice them before any other vegetable and transfer them to a small bowl. Mix with 2 tablespoons of vinegar (any) and 2 tablespoons of cold water. Let them sit in the liquid until you are all done chopping and ready to mix the salsa. Drain and add to salsa.