Corn Salsa Mexican Style (Printable Version)
Tasty corn mix with jalapeno, tangy lime, and crumbly cheese inspired by street food.
# What You'll Need:
01 -
1 ½ cups fresh corn
02 -
1 jalapeno, chopped small (take out middles and seeds for milder taste)
03 -
½ teaspoon chili powder
04 -
½ teaspoon salt
05 -
Juice from half a lime
06 -
2 tablespoons chopped fresh cilantro (skip if you want)
07 -
2 ounces crumbled cotija cheese (1/4 cup)
# Step-by-Step Guide:
01 -
Chop the jalapeno into tiny pieces. If you don't like too much heat, get rid of the seeds and white parts. Keep them in if you want it spicier.
02 -
Throw all your stuff into a small bowl and stir it up good. Add more of anything if it doesn't taste quite right.
03 -
Stick it in the fridge for about 30 minutes until it's nice and cold. It's best when you eat it the same day. If it seems dry later, squeeze in more lime or add a splash of water.