Tomato-Corn Salsa Recipe
- 2 cups fresh corn kernels, from 2 or 3 ears of corn, or frozen kernels
- 2 large ripe tomatoes, cut into ¼-inch dice
- 1/3 cup peeled and diced jicama
- 1/3 cup diced onion
- ¼ cup coarsely chopped fresh cilantro leaves
- 1/3 cup fresh lime juice
- 1 teaspoon ground cumin
- 1 jalapeno, halved, seeded, and minced
- 1 clove garlic, minced
- ¾ teaspoon salt
- Bring water to a boil in a small saucepan over medium heat. Add the com and simmer for 2 minutes. Drain, rinse under cold water to stop the cooking, and drain again. Pat dry with paper towels.
- Combine the com, tomatoes, jicama, onion, cilantro, lime juice, cumin, jalapeño, garlic, and salt. Stir well, cover with plastic wrap, and put aside at room temperature for 1 to 2 hours.
