Summer Corn Salsa

Corn salsa is something you throw together 'cause it's summer and you just happen to have ingredients that need to be eaten. It's just lightly cooked corn, with a bit of red onion, pepper (Never green!) and maybe an avocado. A splash of lime,  a toss of lime zest, maybe a sprinkle of cumin, and a bit of cilantro or thyme and you've got a great salad or topper for your fish! 

Permit yourself to make it as you wish. I have stretched a rice dish with this for a corn and rice salad, topped in on a green salad or slaw and guacamole. 

Add crumbled Cotija cheese and wow, you've got yourself a fun salad.

Toss in some halved cherry tomatoes or sprinkle over sliced tomatoes. 

Start with Fresh corn on the cob – You'll need about 3 ears of corn to make this recipe. I slice the kernels off the cob and then cook the kernels quickly.  I often cook 3-4 more cobbs than I need so I can shuck the kernels off the cob to make this salsa later.

Red onion or shallot,  minced into small pieces and minced red bell pepper and some finely chopped cilantro. Zest lime over the corn, and add a squeeze of lime juice, a dash of cumin or coriander or both and salt. Toss well  and you got this nailed.