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Serrano & Corn Salsa
Amy

Serrano & Corn Salsa

This Serrano & Corn Salsa is a vibrant blend of sweet, smoky, and spicy flavors that will elevate any dish. Ready in just 20 minutes, it’s the ultimate quick fix for tacos, grilled meats, or even as a standalone dip.
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Servings: 2
Ingredients Method

Ingredients
  

  • 2 ears corn
  • 1/4 cup chopped cucumber
  • 1/4 cup chopped red bell pepper
  • 1 serrano pepper, thinly sliced
  • 1/4 cup chopped scallion
  • 2-4 tablespoons fresh lime juice
  • 2 teaspoons olive oil
  • drizzle of honey or agave
  • salt & pepper
  • good (not pictured) additions: diced avocado, chopped fresh cilantro, ½ teaspoon chili powder

Method
 

  1. Slice corn kernels off the cob. Next, using the back of your knife, scrape the cob to get some of the leftover corn pulp. (about 1 tablespoon per cob).
  2. Mix everything together. Let chill in the fridge for 20 minutes or up to a day.
  3. Taste and adjust seasonings. This is great served with chips, on tacos, on salads, or on grilled fish.
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