For obvious, basil-and-corn-related reasons, this salsa is best on wonderfully hot summer days.

Ingredients

  • 5 ears fresh white corn, shucked (or 1 bag frozen white petite corn)
  • ½ cup red onion, finely diced
  • 2 tablespoons fresh lime juice
  • 1 teaspoon extra virgin olive oil
  • ½ teaspoon salt
  • ½ cup fresh basil leaves, julienned
  • 1 jalapeno, seeded and finely diced ( to taste)

Instructions

  • Bring a large pot of water to a boil, add the shucked corn, and boil for 3 minutes.
  • While the corn is boiling, prepare a large bowl of ice water.
  • After 3 minutes, drain the corn, then immerse it in icy water to halt the cooking process.
  • When the corn is cool, cut the corn kernels off the cob.
  • Combine the corn with the rest of the ingredients and serve.

Ready in about 10-15 minutes
Makes 2½ cups

About the Author

Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

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