Festival Corn Salsa

Recipe Ingredients

1 cup	62g / 2.2oz	Fresh corn kernels - cooked finely diced
1		Ripe papaya - peeled, seeded
1 1/2 teaspoons	7.5ml	Finely minced garlic - and cut into 1/4"
1/3 cup	20g / 0.7oz	Finely diced red onion
1/4 cup	59ml	Fresh lime juice
2		Ripe plum tomatoes - seeded
1/3 cup	5.3g / 0.2oz	Chopped fresh cilantro

Recipe Instructions

Any salsa is best when served fresh. If it isn't convenient to make the salsa just before serving time, prepare and refrigerate all your ingredients ahead of time and toss together 15 minutes before serving.

It sparkles! In a large bowl, combine all ingredients except cilantro.

Toss together. Refrigerate, covered, for up to 2 hours. Just before serving, toss with cilantro.

Yield: about 4 cups.

NOTE: If cilantro is not a favorite, substitute fresh basil or flat-leaf parsley.

Source:
El Charro Cafe Favorite Recipes

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