Author Notes: I saw this amazing red corn on the cob at the market and decided it would look beautiful in a nice corn salsa to go with the chimichurri carne asada tacos I was making that night. It was fresh, crunchy and delicious. —The Enchanted Cook
Serves: 2-4
Ingredients
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1
cob of fresh red or yellow corn
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1
small heirloom tomato, chopped
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1/2
jalapeno, seeded and minced
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1
handful fresh cilantro leaves, chopped
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1/4
medium red onion, minced
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1
lime wedge, squeezed (juice only)
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2
tablespoons queso fresco, crumbled
Directions
- Roast corn on the cob over open flame or on grill until lightly charred. Then cut corn from cob.
- In medium bowl, combine corn, tomato, jalapeno, cilantro, and onion. Add fresh squeezed lime juice and toss to coat. Crumble queso fresco over salsa and serve.
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