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Corn Salsa
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4 ears of fresh corn, shucked, 1/2 medium white onion, finely chopped, 1 to 2 fresh serrano chiles, minced, 1 ripe tomato, seeded and chopped, 1/2 cup of loosely packed chopped fresh cilantro, 3 tablespoons of fresh lime juice, 1 teaspoon of vegetable oil or olive oil, 1/2 teaspoon of salt
Directions
In a large pot of boiling water, cook the corn until just tender, 3 to 4 minutes. Cool under running water. With a sharp knife, cut the kernels off the cobs. Place the corn kernels in a large bowl. Mix in the onion, chiles, tomato, cilantro, oil, and lime juice. Season to taste with salt. Serve cold or at room temperature. Makes 3 cups.
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