Ingredients and Weight: - 1 pound fresh corn kernels (about 6 ears) - 1 pound Roma tomatoes, chopped - 1/2 cup red onion, chopped - 1/2 cup cilantro, chopped - 1 jalapeño pepper, finely chopped, seeded and deveined (optional) - 1 lime, juiced - 1/4 cup olive oil - 1 teaspoon salt - 1/2 teaspoon ground black pepper
Preparation Time: 15 minutes
Cooking Time: Not applicable
Difficulty Level: 1 (Simple)
Preparation Method Steps: 1. Combine all ingredients in a large bowl and stir well. 2. Cover and refrigerate for at least 30 minutes, or up to overnight, to allow flavors to develop.
Nutritional Information: Per 1/2 cup serving: - Calories: 120 - Fat: 5g - Carbohydrates: 15g - Protein: 2g - Fiber: 2g
Dish Characteristics: - Fresh, colorful, and flavorful - Versatile, can be served with chips, tacos, burritos, or as a topping for salads and sandwiches - Low in calories and fat - Suitable for American taste buds
User Comments: - "This salsa is amazing! It's so fresh and flavorful, and the perfect dip for summer gatherings." - "I love the sweetness of the corn and the spiciness of the jalapeño. It's the perfect balance of flavors." - "I've made this salsa several times and it's always a hit. It's so easy to make and the leftovers keep well in the refrigerator."
Special Precautions and Tips: - If you don't have fresh corn, you can use frozen corn kernels. Thaw and drain the kernels before using. - Adjust the amount of jalapeño pepper to your desired level of spiciness. - If you don't have Roma tomatoes, you can use other types of tomatoes, such as cherry tomatoes or grape tomatoes. - For a smoother salsa, combine all ingredients in a food processor and pulse until desired consistency is reached.