This is a perfect topping for enchiladas, adding enough flavor and punch to cut through the cheese.
Sweet Corn Salsa
Prep time
Total time
Author: "Vegetarian Dinner in Minutes"
Serves: 6
Ingredients
- 2 c frozen or drained canned corn
- 2 ripe tomatoes, diced (2 c)
- ½ c chopped fresh cilantro
- ¼ medium red onion, chopped (I use less)
- 2 medium jalepeno peppers, seeded
- and chopped (good without too)
- ½ t sugar
- 1 t ground cumin
- 2 T distilled white vinegar
- Salt and freshly ground pepper to taste
Instructions
- If using frozen corn, defrost for 2 minutes in a microwave.
- In a large bowl, combine corn and tomatoes. Add cilantro, onion, peppers, sugar and cumin and gently toss. Add vinegar and salt and pepper to taste. Toss again and serve.
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