I got this recipe from a fellow parent who brought this yummy salsa to our Faculty Appreciation Lunch at the elementary school. I could have eaten a ton of it but left most of it for the teachers. I made it for my in-laws who said it was too spicy. I probably should have served it to my parents instead who like spicy food. Instead they got to try the Sosapilla Cheesecake which is June’s Recipe of the Month.
1 12 oz. bag of frozen sweet yellow corn
2 jalapenos, seed removed and finely diced
1 medium red onion, finely diced (about 1/3 cup)
Fresh cilantro, torn or roughly chopped
1 lime, juiced
1 lemon, juiced
1/2 small grapefruit, juiced (if desired)
1/2 t. salt
1/2 t. pepper
Boil corn for 3-4 minutes. Remove from heat and rinse in cold water. Combine jalapenos, onion and juices in a mixing bowl. Add corn to mixture along with salt and pepper. Mix well. Add cilantro and refrigerate at 30 minutes to an hour before serving.
Note: Depending on your preferred taste, you may add more cilantro, jalapeno with seeds or lime juice. Some people add in black beans for a little added protein.