Corn Salsa

Makes about 1-1/2 cups

This recipe is quick and very easy. The first time I made it was to garnish grilled pork steaks, which is in the similar and related recipes. I grilled a cob of corn then used the kernels in this salsa. Since then, I make it to go with other meats, poultry or fish. It can also be served as an appetizer dip with tortilla chips. The seasonings are a little different than the usual corn salsa, especially the tarragon, which adds a mild anise flavor. It can be omitted for something more traditional. As for cilantro, I am not a big fan. You might want to add more than called for in this recipe. If you want some heat, add a seeded and chopped jalapeno.

Ingredients

• 1 cup corn kernels, cut from grilled or cooked corn on the cob (can use canned corn, drained, or frozen corn, thawed)
• 1/2 cup chopped onions
• 1/2 cup chopped green peppers
• 1/4 cup chopped tomatoes
• 1/2 teaspoon minced fresh garlic
• 1 tablespoon red or white wine vinegar
• 1/4 teaspoon ground cumin
• 1/4 teaspoon honey
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 teaspoons fresh tarragon
• 2 teaspoons chopped fresh cilantro

Combine ingredients in order given. Toss well to combine. Taste for seasoning. Let set at least 30 minutes or cover and refrigerate overnight.

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Pennsylvania Dutch Saying

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