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This super fast recipe is YUM! #HappyWeekend
❤Rachel
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Corn Salsa Fresca
We have corn coming out of our EARS here in Utah this time of year!
Let’s make SALSA!
This super fast recipe is YUM! #HappyWeekend Makes 4 servings
Makes 4 servingsIngredients:
- 3 ears fresh organic sweet corn, husks removed, cleaned (local if possible!)
- 2 cups cherry tomatoes, cut into quarters
- 1 red onion, diced small
- 1-2 jalapeños, seed removed and diced
- 2 Tbsp chopped fresh cilantro leaves
- 1 fresh lime, juiced
- 1 Tbsp high quality extra virgin olive oil
- sea salt and fresh pepper to taste
- 1/4 cup Cotija or Feta cheese
Instructions:
Place the corn into a large pot filled with lightly salted boiling water. Cover the pot and let it simmer for 7 minutes.
Allow corn to cool, or quickly dip cobs in an ice bath, then cut the corn kernels from the cob and add it to a large glass mixing bowl.Add in the remaining ingredients and gently stir to combine.Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Allow corn to cool, or quickly dip cobs in an ice bath, then cut the corn kernels from the cob and add it to a large glass mixing bowl.
Add in the remaining ingredients and gently stir to combine.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.Enjoy!
❤Rachel
Ingredients
- 3 ears fresh organic sweet corn, husks removed, cleaned (local if possible!)
- 2 cups cherry tomatoes, cut into quarters
- 1 red onion, diced small
- 1-2 jalapeños, seed removed and diced
- 2 Tbsp chopped fresh cilantro leaves
- 1 fresh lime, juiced
- 1 Tbsp high quality extra virgin olive oil
- sea salt and fresh pepper to taste
- 1/4 cup Cotija or Feta cheese
Instructions
- Place the corn into a large pot filled with lightly salted boiling water. Cover the pot and let it simmer for 7 minutes.
- Allow corn to cool, or quickly dip cobs in an ice bath, then cut the corn kernels from the cob and add it to a large glass mixing bowl.
- Add in the remaining ingredients and gently stir to combine.
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 3 ears fresh organic sweet corn, husks removed, cleaned (local if possible!)
- 2 cups cherry tomatoes, cut into quarters
- 1 red onion, diced small
- 1-2 jalapeños, seed removed and diced
- 2 Tbsp chopped fresh cilantro leaves
- 1 fresh lime, juiced
- 1 Tbsp high quality extra virgin olive oil
- sea salt and fresh pepper to taste
- 1/4 cup Cotija or Feta cheese
Instructions
- Place the corn into a large pot filled with lightly salted boiling water. Cover the pot and let it simmer for 7 minutes.
- Allow corn to cool, or quickly dip cobs in an ice bath, then cut the corn kernels from the cob and add it to a large glass mixing bowl.
- Add in the remaining ingredients and gently stir to combine.
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
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