Ingredients
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1 cup fresh or thawed frozen corn kernels
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3 plum tomatoes—peeled, seeded and finely chopped
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2 scallions, minced
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2 tablespoons coarsely chopped cilantro
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2 1/2 tablespoons fresh lime juice
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Salt and freshly ground pepper
Directions
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In a small saucepan of boiling salted water, cook the corn until just tender, about 3 minutes for fresh or 1 minute for frozen. Drain and let cool; pat dry.
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In a small bowl, toss the corn with the tomatoes, scallions, cilantro and lime juice. Season with salt and pepper and let stand at least 1 hour before serving.
Make Ahead
The salsa can be refrigerated for up to 3 days.