Corn Salsa
A corn-based Mexican sauce.
- Prep time: 10 minutes.
- Cook time: 1 hour.
Ingredients
- 2 pounds frozen corn, defrosted.
- ½ Red onion, finely chopped.
- 4 Radishes, sliced thin and chopped.
- Few pinches of Cilantro, finely chopped.
- 1-2 Jalapenos, finely chopped (optional).
- Juice of 2-3 Limes.
- Salt and pepper, to taste.
Directions
- Chop everything to pieces smaller than the corn kernels. Mix well and let sit covered in the fridge for at least an hour, even better overnight.
Contributions
- Joe Powerhouse