Make a fantastic corn salsa that combines a lot of flavors: sweetness of corn, slight hotness of pepper tanned, tart lime and spice of fresh cilantro. Can use both raw young and frozen corn previously thawing it. All ingredients are mixed in a bowl and seasoned with extra virgin olive oil sugar, which only emphasizes the contrasting taste of the snack. Serve corn salsa as a side dish to fried meat, to burgers, and also eat by picking chips or slices from the bowl тортильи. 
Time: 20min Difficulty: easy. Measured containers are used in recipes. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- Half a small pod blanched, peeled
- 3 tsp olive oil
- 1 tbsp. fresh corn kernels (from 2 ears), or 1 tbsp. frozen corn defrost
- 1 small jalapeno pod, peeled and sliced
- 2 tbsp. l chopped cilantro
- 2 tbsp. l chopped red onion
- 2 tbsp. l freshly squeezed lime juice
- 0.5 tsp Sahara
Recipes with similar ingredients: corn, jalapenos, cilantro, red onion, lime juice, sugar
Recipe preparation:
- Preheat the grill to moderate heat. Lubricate blanched 1 tsp. olive oil and fry the peel down to the toasty marks, but pepper should remain strong for about 5 minutes. Cool slightly peel and chop finely.
- If using fresh corn, bring in a small saucepan salted water to a boil. Add the corn and cook until soft. 2-3 minutes, drain the water.
- Mix the corn in a bowl (if using frozen, add it right here), blanched, jalapenos, cilantro and red onions. Stir in the remaining 2 tsp. olive oil, lime juice, and sugar 0.5 tsp salt.
