For obvious, basil-and-corn-related reasons, this salsa is best on wonderfully hot summer days.
Ingredients
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| 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.
Prep Time: 10-15 minutes Serving Size: 2½ cups
