1 12-ounce bag of frozen sweet yellow corn, defrosted and drained
2 medium-sized jalapenos, seeded and chopped (leave in some seeds for more heat if desired)
1/2 red onion, finely chopped (about 1/3 cup)
3/4 cup fresh cilantro, torn or chopped
the juice of 2 (juicy!) limes
1/2 teaspoon salt
1/2 teaspoon pepper
The recipe says it makes a “big bowl” but I used a medium mixing type bowl and it isn’t full. Also, all but the “steam in bag” corn was sold in 16 oz bags at my store, and 16 oz was the same price as 12 oz steam in bag, so I just poured out about 12 oz. I didn’t figure it had to be exact for salsa!
RP Servings: Varies depending on what you use it for. I’d say 6 is a good estimate!
RATING: 2 1/2 stars as written, 4+ doctored
It’s just way way too limey. My husband said, “That should be a 4 or 5 star recipe! It’s got way too much lime!” That was without any commentary on my part ahead of time. So, to make it edible, I added probably a total of another half teaspoon of salt (for a total of 1 tsp). I drained out some of the lime juice, and added a LOT of agave syrup – I did it a little at a time and tasted in between, but I’m going to guess I added at least 1/2 a tablespoon. It was still tart, but not overly so, and was completely fine in the tacos.
NEXT TIME, here’s what I’ll do: start with 1/2 a lime and 1 tsp of salt and mix well. Let it sit for about 15 minutes. Slowly adjust the lime until it suits your taste. Remember, it’s a LOT easier to add flavor than to take it away!