Corn Salsa (pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 2 ears fresh corn, husked 1 large fresh tomato, chopped 1 large fresh nectarine, pitted and chopped 1 red onion, chopped 2 red bell peppers, diced 1 tablespoon green chile pepper, chopped garlic salt to taste

Instructions

Bring a large pot of water to a boil. Boil the corn 5 minutes, or until kernels are tender. Drain corn, cool, and cut kernels from cob. In a food processor, pulse the tomato, nectarine, red onion, peppers, green chile pepper, and garlic salt until chunky. Transfer to a bowl, and mix in the corn. Makes 2 cups. 

Serving Size

Makes 2 cups

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