by The Enchanted Cook
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The Enchanted Cook's Notes:
Expand1 cob of fresh red or yellow corn Ask a question about this ingredient
1 small heirloom tomato, chopped Ask a question about this ingredient
1/2 jalapeno, seeded and minced Ask a question about this ingredient
1 handful fresh cilantro leaves, chopped Ask a question about this ingredient
1/4 medium red onion, minced Ask a question about this ingredient
1 lime wedge, squeezed (juice only) Ask a question about this ingredient
2 tablespoons queso fresco, crumbled Ask a question about this ingredient
Roast corn on the cob over open flame or on grill until lightly charred. Then cut corn from cob.
Ask a question about this stepIn medium bowl, combine corn, tomato, jalapeno, cilantro, and onion. Add fresh squeezed lime juice and toss to coat. Crumble queso fresco over salsa and serve.
Ask a question about this stepThanks Monkeymom! I live in Southern California and the Gelson's Market here carries it. Hopefully you'll be able to find it!
Thanks all!
It reminded me of pomegranate as well! In any case it is beautiful and I love the addition of the queso fresco.
Great photo and your salsa sounds easy and delicious!
Quick note: I made this again this evening and photographed. I discovered I didn't have any queso fresco on hand, so the photo does not depict. Also, I reduced the amount of minced red onion this time and adjusted the recipe accordingly.
Oops! I hit the submit comment too quickly. I wanted to ask about the flavor of red corn. I've never had it.
Hi ChezSuzanne! It tastes just like yellow corn (not sweet). It's just really pretty, kind of striated. I'm going to make it again tonight (assuming I can still get it) and will post a pic.
Yum! Sounds delicious!
Sound great...I love the flavor of freshly roasted corn ; really punches the flavor quotient up a few!
So gorgeous! I hope to find corn like this, it's really lovely.