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  • Elizabeth Carroll

Summer Corn Salsa

Updated: Oct 17, 2020

Ingredients:

4 Small Ears Corn, kernels cut off the cob

2 Jalapeño Peppers, seeded and diced

1/2c Red Onion, diced

3/4c Cilantro, chopped

2 Limes, juiced

1/2T White Vinegar

1/2T Olive Oil

1/2t Salt

1/4t Black Pepper


Combine all ingredients in large bowl until well combined.


Served below on top of basic nachos (chips & cheese) with salsa, sour cream, and queso fresco.


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