Corn, Tomato, Green Pepper Salsa

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Photo by Alice Henneman

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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!

ABOUT ALICE HENNEMAN

My husband and I enjoy eating healthy foods, but they must taste good and be quick to prepare.

My goal with Cook It Quick is: Making you hungry for healthy food!

Follow along as I share recipes and kitchen tricks that help you enjoy the same types of foods. And though I am a registered dietitian and University of Nebraska-Lincoln extension educator, all my recipes must pass inspection by my toughest critic … my husband!

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