How to make colorful corn salad (or salsa)

This is one of those recipes passed among friends with each adding their own touch. I got it from Denise who got it from Camila. Now you can add your own touch and pass it on!

38
STEPS
INGREDIENTS

Put corn in the oven (375 degrees F.) for 20-30 minutes. You can use more ears if you want a bigger batch or use frozen corn ( just put in the oven until done).

Put corn in the oven (375 degrees F.) for 20-30 minutes. You can use more ears if you want a bigger batch or use frozen corn ( just put in the oven until done).

Remove husks from the corn.

Remove husks from the corn.

Put the corn in a bowl and break up the individual kernels.

Put the corn in a bowl and break up the individual kernels.

Chop up the tomato. You can also use cherry tomatoes and just cut those in half. Use different colored tomatoes for an even more colorful salad.

Chop up the tomato. You can also use cherry tomatoes and just cut those in half. Use different colored tomatoes for an even more colorful salad.

Next add the onion to the tomatoes and corn.

Next add the onion to the tomatoes and corn.

Chill and serve. Great as a side or main salad. You can also use it as a salsa and eat with tortilla chips. Or serve on top of fish! It's all up to you and your creativity! Enjoy!

  • 1.0 Corn on the cob (or frozen corn)
  • 1.0 Tomato
  • 3.0 Green onions (or regular onion if you prefer)
  • 1.0 Bunch Cilantro
  • 1.0 Jalapeño pepper (optional)
  • Lime Juice to taste
  • Salt & Pepper to taste
Bay Area, California USA
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