Corn and tomatoes…when they’re in season, you just can’t beat the combination! This is a very simple salsa that takes advantage of their natural sweetness and is easy to make.
1 lb frozen organic corn or equivalent fresh
2 ripe tomatoes, seeded and chopped
1/4 small red onion, finely chopped
6 oz mild crumbled cheese, like feta, cotija, or queso fresco
1 teaspoon Fleur de Sel
A pinch of black pepper
2 teaspoons white vinegar
2 tablespoons extra virgin olive oil
If using fresh corn, remove it from the ears, then pan saute in a little olive oil, but leave it nice and crisp. If you can roast the ears of corn over some coals, even better. Let it cool.
Mix corn with all the other ingredients in a bowl. Cover and refrigerate.