Easy Corn and Pepper Salsa Recipe

"This is so easy, and really delicious. Fresh corn is always best; but, this actually works just as well with frozen corn. I froze a bunch of corn last year when it was 10 cents a ear ... And, this was one recipe that I made a lot. It is easy, quick, and has tons of flavor. Serve over fresh fish, scallops, shrimp, chicken, pork, or steak. Now, I like to slightly toast/not roast my peppers; but, it isn't necessary. I have made this with or without toasting them; and, each gives a bit different flavor. Either way, this is still a very quick and delicious salsa to prepare. And don't worry ... it isn't too spicy. Cooking time includes 15 minutes to let the salsa marinate before serving."

Step by Step Method

Step 1

Corn ... If using fresh corn, you need to cut the kernels off the cob, then cook using whatever method you like. I used frozen corn that I put up the past year. Any frozen corn will work just fine.

Step 2

Peppers ... I mentioned - "toasted." I don't want them charred, I simply toast them in a dry saute pan for a couple of minutes - it brings out the flavor of the pepper. You don't want them browned or charred, just a little sear is all. Once the peppers are done; cool, remove the seeds and ribs, and fine dice. Note: You can really add as many peppers as you like. Personally, I love lots of peppers in this recipe. And, if you don't mind a little heat, you don't have to remove the seeds or ribs (that is where the heat is in a pepper).

Step 3

Salsa ... Add the corn, peppers, onion, lime juice, cilantro, olive oil, sugar; and, a pinch of salt and pepper. Mix and adjust your seasoning. This is a salsa; and everyone loves it a bit differently. Please feel free to add a bit more lime juice; or a bit more sugar according to your tastes.