Ever since Bien Trucha, Mexican food has been on my mind… so I’ve been busy this week making a few south-of-the-border inspired recipes. Remember that homemade corn salsa I had on my salad yesterday? MMM mmm mm it was tasty!
And today, I have the recipe for you!
2 cups of frozen corn, thawed (or fresh cut off the cob)
8 cherry tomatoes, diced
1/2 small red onion, diced
1 fresh jalapeno, diced & seeds removed
Large handful of cilantro, snipped
Juice of 2 limes
Salt & Pepper, to taste
Mix all ingredients in a bowl. For best results, let sit overnight for flavors to blend together. Scoop up with tortilla chips or pile atop tacos.