A recipe for Festival Corn Salsa. Follow the simple recipe instructions for Festival Corn Salsa shared by other home cooking experts.
Ingredients
1 c. Fresh corn kernels, cooked1 Ripe papaya, peeled, seeded and cut into 1/4 inch dice
1/3 c. Finely diced red onion
2 Ripe plum tomatoes seeded and finely diced
1 1/2 Tsp. Finely minced garlic
1 Tbs. Freshly grated lime zest
1/4 c. Fresh lime juice
1/3 c. Chopped fresh cilantro
Directions
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. Per 1-cup serving: 105 calories 1 gram fat no cholesterol. NOTE: If cilantro is not a favorite substitute fresh basil or flat-leaf parsley.
