serrano & corn salsa
Serves: makes about 1.5 cups
Ingredients
- 2 ears of corn
- ¼ cup chopped cucumber
- ¼ cup chopped red bell pepper
- 1 serrano pepper, thinly sliced
- ¼ cup chopped scallion
- 2-4 tablespoons fresh lime juice
- 2 teaspoons olive oil
- drizzle of honey or agave
- salt & pepper
good (not pictured) additions:
- diced avocado
- chopped fresh cilantro
- ½ teaspoon chili powder
Instructions
- Slice corn kernels off the cob. Next, using the back of your knife, scrape the cob to get some of the leftover corn pulp. (about 1 tablespoon per cob).
- Mix everything together. Let chill in the fridge for 20 minutes or up to a day. Taste and adjust seasonings. This is great served with chips, on tacos, on salads, or on grilled fish.
Recipe by Love and Lemons at https://dailycove.info/serrano-corn-salsa/%3C/div%3E%3Cdiv
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