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Corn salsa is one of my all-time favorite condiments. Sweet, sour, spicy and refreshing this salsa has it all!
Corn Salsa Recipe for Cancer and Chemotherapy
- Baking Sheet
- blender or food processor
- Cutting board
- Large mixing bowl
- 2 lb whole corn kernels canned, fresh, or frozen
- 2 whole limes sliced in quarters
- 2 whole jalapenos
- 1/2 cup grape tomatoes sliced
- 1/2 whole red onion sliced
- 2 tbsp canola oil
- salt and pepper to taste
- 1/2 cup cilantro chopped rough
- Begin by preheating your oven to 425 degrees.
- Take your jalapeños, cut them in half lengthwise, and pull the seeds from the jalapenos.
- Place them on lined baking sheet and bake them until they are covered in brown burn spots like they have been grilled.
- While this is happening, drain your corn and get as much moisture from them as possible.
- Place 2 tablespoons of canola oil in a large high sided sauté pan.
- Heat over a medium high heat and add the corn.
- Sauté the corn until brown spots begin to form.
- Do not cover the corn as you need to the moisture to evaporate to facilitate the browning.
- Remove the jalapenos from the oven, and the corn from the sauté pan when finished.
- Add to a large mixing bowl.
- Add grape tomatoes, red onion, cilantro, limes juice, salt and black pepper.
- Mix together well.
- Add to a food processor and allow to lightly chop the mixture.
- Once chopped the corn salsa is ready to serve!
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