To us, the beginning of June screams fresh corn on the cob. The ears of corn whisper to us while we roam the produce section at Zupan’s, telling us that their juicy little kernels of goodness are waiting to be enjoyed. But, why not spice things up a little bit with a fresh corn salsa? We ran across a tasty recipe that we just couldn’t wait to pass on to our readers. So even though the June weather right now isn’t very…well…June-ish, we think this will be a great way to liven up your table.
4-5 C white corn kernels (about 8-10 husks)
2 red bell peppers, chopped
3-4 scallions, trimmed and chopped
2 avocados, diced
1/2 cup fresh cilantro, chopped
1/2 cup fresh lime juice, (3-4 limes squeezed)
salt and pepper
1. Combine corn, bell peppers, scallions, and half the lime juice. Refrigerate for 1-2 hours, covered.
2. Add the avocados, cilantro, remaining lime juice, and seasoning. Mix gently and serve with tortilla chips.