Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons minced red onion
  • 1 tablespoon lime juice (or to taste)
  • 1 15-oz can corn (drained and rinsed)
  • 1 jalapeño (seeds removed and diced)
  • ½ tablespoon olive oil
  • 1 tomato (diced)
  • 2 tablespoons cilantro leaves (diced)
  • ¼ teaspoon salt (or to taste)
  • 1 splash liquid smoke ((optional))
  • ground black pepper (to taste)

Instruction

  • Combine the minced red onion and lime juice in a bowl. You can use a small bowl/cup, or do this right in the bowl where you will mix your salsa. Let the onion marinate for a few minutes while you prepare the rest of the salsa.
  • Heat ½ tablespoon olive oil in a medium skillet, and add the drained corn (optional: add the minced jalapeño to the pan, see notes). Cook over medium-high heat for 3-5 minutes, or until the corn starts to char, stirring frequently. The corn will release liquid first, but keep cooking until the liquid evaporates and the corn starts to char.
  • In a medium / large bowl, combine all the ingredients for the salsa, including the marinated red onion and the charred corn, and mix. Serve warm, or allow to chill and enjoy within 2 days.