Corn Salsa

Fresh corn is so delicious and so cheap. I love cheap and I love corn. Corn is perfect right off the cob so that's how I used it in this new fancy side dish. When I made this "salsa" I did not have this blog yet so I only have a finished picture, no pictures of the process. Sorry about that. Here's what I used and how I did it...

3 ears of corn - husked

2 tomatoes - seeds removed and chopped

1 red bell pepper - diced

salt/pepper to taste

1/2 Tablespoon olive oil

Juice of 1 lime

1 Tablespoon Rice wine vinegar 

2 green onions, chopped

Handful of cilantro - chopped

Take a large bowl and place a small bowl inside of it but upside down. Place the corn on top of the small bowl and use a sharp knife to cut the kernels off the corn. Be careful, the corn may wobble a bit. Get as close to the cob as you can, scrape off all the milky corn goodness too! 

Add the rest of the ingredients and mix well. Taste and season as needed. Place in the fridge to chill for at least 30 minutes. 

We ate the salsa on the side of blackened chicken, it would also be great mixed into cold pasta with extra olive oil and lime juice.