I make this salsa as often as humanly possible in the summer because you just can't replicate it at any other time of year. It demands fresh, in-season corn and fresh, in-season tomatoes. I will say that I cheat a little; here in Colorado we start getting corn at least a month before local tomatoes are ready, so I will make it with California tomatoes just because it's hard to wait. But once the local tomatoes arrive? Shazam! It is AMAZING. Best are tomatoes fresh from your own garden picked the day you make the salsa.
I got the recipe from my mother. Sometimes that's where the best recipes come from, right?
Here you go:
3 ears corn, cooked and kernels cut off cobs
2 tomatoes, chopped
1/2 cup finely chopped red onion
1-2 fresh jalapeños peppers, seeded and minced
1/2 cup loosely packed, chopped, fresh cilantro or parsley
2 tbsp lime juice
2 tbsp olive oil
salt to taste
Mix all and let stand at least 30 minutes.
Of course, like any other recipe, change it how you like it! I use about 1/4 of one jalapeño and less than 1/2 an onion. I prefer parsley to cilantro, and I love lime juice. Today I made it with only 2 ears of corn to get a more tomato-y salsa just because I had a ripe tomato from my garden that I wanted to taste really well!
Serve as an appetizer with a delicious light white wine and good chips. Yummy! Maybe you won't even want dinner?!