A delicious southwestern-style
corn salsa that goes well with grilled meats, poultry and seafood,
or serve as a dip with chips.
Festival
Corn Salsa
- 1 cup frozen corn kernels
1 papaya, seeded and diced
1/3 cup diced peeled red onion
1/4 cup lime juice
2 roma tomatoes, seeded and diced
1 tablespoon grated lime peel
1 1/2 teaspoons crushed garlic
1/3 cup chopped fresh cilantro
- Combine corn, papaya,
onion, lime juice, tomatoes, lime peel and garlic. Refrigerate
for 2 hours.
- Stir in cilantro before
serving.
Makes 12 servings.
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