Mexican Street Corn Salsa (Print Version)
# Ingredients:
01 -
1 ½ cups corn
02 -
1 jalapeno, finely diced (remove ribs and seeds for mild heat)
03 -
½ teaspoon chili powder
04 -
½ teaspoon salt
05 -
Juice of ½ lime
06 -
2 tablespoons fresh cilantro, chopped (optional)
07 -
2 ounces cotija cheese, crumbled (1/4 cup)
# Instructions:
01 -
Finely dice the jalapeno pepper. Remove the ribs and seeds for a mild heat or keep them in for more of a kick.
02 -
Add all ingredients to a small bowl and mix well. Season to taste as needed.
03 -
Refrigerate until chilled, approximately 30 minutes. Best served the same day. If the corn dries out, refresh the salsa with additional lime juice or a little water.