Corn, Tomato, Green Pepper Salsa

corn, tomato, green pepper salsa

Photo by Alice Henneman

Corn, eggplant, green beans, green pepper, cucumber Community Supported Agriculture boox

Photo by Alice Henneman

I just received another Community Supported Agriculture (CSA) box from my farmer, Pekarek’s Produce. I couldn’t wait to make this recipe I found on the U.S. Department of Agriculture “What’s Cooking? USDA Mixing Bowl” website for Fresh Corn Salsa. Read on to see why I liked it so much and a link to the recipe …

My husband described this recipe as having a light, refreshing flavor. None of the ingredients, including the corn, were cooked. Plus, the only kitchen tools I needed to make this salsa were a cutting board and a sharp knife. The recipe states, “This salsa can be used a a dip for tortilla chips or as a topping for fish, poultry, or meat.” I ate it as a side dish with our meal; my husband used it as a topping for his steak.

Even though the corn is protected by the husks, wash it after removing the husks before cutting the corn from the cob. Cut close to the cob without including the cob. Here’s the link the Corn Salsa Recipe.

Enjoy! I’d love to hear from you how you like the recipe!

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