Clay's Kitchen : Pod and Seed Recipes

Pod and Seed Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Tomato Corn Salsa

Servings: 4 cups

4 ears corn
cooking spray
1 cup red onion, sliced ½-inch thick
¼ cup lime juice
1 teaspoon coriander, ground
½ teaspoon cumin, ground
½ teaspoon red pepper, ground
¼ teaspoon salt
1 clove garlic, minced
2 ½ cups tomato, chopped
¾ cup green tomatoes, sliced

Prepare grill or broiler. Place corn on grill rack or broiler pan coated with cooking spray; grill 15 minutes or until corn is lightly browned, turning every 5 minutes. Cool. Cut kernels from ears of corn to measure 2-½ cups. Grill or broil onion slices 2 minutes on each side. Cool. Chop onion slices to equal ¾ cup.

Combine lime juice and next 5 ingredients (lime juice through garlic) in a large bowl; stir well. Add corn kernels, chopped onion, tomato, and green onions; stir well. Serve at room temperature or chilled with fat-free baked tortilla chips.

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