Ingredients

The following ingredients have 8 Servings
  • 2 cups (2 ears) fresh sweet corn, cut from cob
  • 1 teaspoon Kosher salt
  • 1 1/2 cups (about 1 pound)fresh tomatoes, seeded and cored and cut into small pieces
  • 1 small onion, chopped (about 3/4 cup)
  • 1 jalapeño, seeds and membrane removed and chopped
  • 1/2 poblano pepper, seeded and membrane removed and chopped
  • 2 Tablespoons fresh minced parsley
  • 1 clove garlic, minced
  • 3 Tablespoons fresh lime juice (1 lime)

Instruction

  • Place corn kernels in boiling water for 3 minutes. Transfer to colander. Rinse under cold water. Allow to drain.
  • Place tomatoes in a wire colander set over a bowl. Sprinkle with salt; toss to combine. Allow to sit for 30 minutes to remove excess liquid. Blot with paper towel to remove additional liquid.
  • Combine corn, tomatoes, onion, jalapeño peppers, poblano peppers, parsley, garlic, and lime juice in a large bowl. Stir to combine.
  • Cover and refrigerate several hours or overnight.
  • Serve with tortilla chips.
  • Yield: 6 to 8 servings.