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

Related Recipes

• Red Cabbage Apple & Fig Salad (pareve or dairy) • Fig & Olive Tapenade (dairy) • Warm Barley Chicken & Fig Salad (meat) • Fig & Lemon Chicken (meat) • Pear & Fig Strudel (dairy or pareve)

About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .