Corn Salsa with Lime

Yesterday 15-month-old Charlotte spent the night with my sister-in-law Sandi. Charlotte slept in until almost 11am, 4 hours later than normal. When I told my brother Nathan that she still wasn’t awake he said, She’s probably playing dead because she views Sandi as a predator.

I think Charlotte might be a baby ninja.

This corn salsa is basically amazing. You can eat it with chips, garnish pretty much anything Mexican, or eat it with a spoon. I like to put it on this Barbacoa Beef. Yum.

Corn Salsa with Lime

Source: Skinnytaste

4 cups (20 oz) cooked sweet yellow corn, cut (from the cob. Or you could use frozen corn without cooking it)
2 vine ripe tomatoes, diced
1/2 red onion, diced (I used 1/2 cup green onions)
1 scallion, diced (optional)
1-2 jalapeños, diced (remove seeds unless you like it really spicy)
2 tbsp chopped cilantro
1 1/2 limes, juice of
chipotle chili powder, to taste
salt and fresh pepper to taste

Combine all the ingredients and refrigerate for about an hour. Makes about 6 cups.


6 thoughts on “Corn Salsa with Lime

  1. My husband must view me and his children as predators, because he could sleep into eleven every day of the year. (It is highly ironic that your daughter never sleeps in like that for you though. But if she did you’d probably check on her every fifteen minutes to make sure she was still alive. At least that’s what I’d do.)

  2. Black out windows! That is my secret for a sleeping Charlotte. Everyone who visits and sleeps in that room wakes up all confused 2 hours later than normal.

  3. 1. I think that I screwed up something with the corn. It said “cooked” corn, so I bought frozen, steam-in-the-bag corn, then steamed in the bag and added to my recipe. But it seemed like…I don’t know. Was I supposed to do that, or did I misinterpret the recipe?
    2. No kidding about the jalapenos, and seeding them being a good idea.
    Me, being arrogant and foolish: “What the heck! Even though I have a gigantic four-inch-long jalapeno FULL of seeds, I’ll just throw them in.”
    Me, later on: “AHHHHHHHHHHHHHH!!!!! Help!!!!!”
    Brian: “This is good! It’s actually spicy!”
    Also, we were just eating it as a side dish, not like on anything. But with tacos. Maybe it would have worked better if I added it to something like your Barbacoa Beef.

  4. Haha. I’m just imagining you burning your tongue off while Brian goes back for seconds. The recipe is telling you to use corn on the cob. Boil or grill your cob however you want, then cut off the kernels and use it in this salad. I was too lazy for that, so I used frozen corn and did NOT cook it. I can see how cooking it would kind of ruin the flavor. I’ll mention that in the recipe. Also, I would put it IN my tacos, but that’s just me.

  5. Pingback: Barbacoa Beef « The Food Charlatan

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