Fresh Corn-Basil Salsa

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


Yields10 ServingsPrep Time10 minsCook Time3 minsDifficultyBeginner

Ingredients

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

Instructions

1

Bring a large pot of water to a boil, add the shucked corn, and boil for 3 minutes.

2

While the corn is boiling, prepare a large bowl of ice water.

3

After 3 minutes, drain the corn, then immerse it in icy water to halt the cooking process.

4

When the corn is cool, cut the corn kernels off the cob.

5

Combine the corn with the rest of the ingredients and serve.

Nutrition Facts

Serving Size ¼ cup

Servings 10


Amount Per Serving
Calories 88
% Daily Value *
Total Fat 1.7g3%
Saturated Fat 0.2g1%
Trans Fat 0g
Cholesterol 0mg
Sodium 159mg7%
Total Carbohydrate 18g6%
Dietary Fiber 3g12%
Sugars 3g
Protein 3.2g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

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

Directions

1

Bring a large pot of water to a boil, add the shucked corn, and boil for 3 minutes.

2

While the corn is boiling, prepare a large bowl of ice water.

3

After 3 minutes, drain the corn, then immerse it in icy water to halt the cooking process.

4

When the corn is cool, cut the corn kernels off the cob.

5

Combine the corn with the rest of the ingredients and serve.

Fresh Corn-Basil Salsa
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