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Corn Salsa
Corn Salsa Eileen Goltz | Pareve
35 minutes 25 minutes
10 minutes
2 cups

  • 2 ears fresh corn, husked
  • 1 large fresh tomato
  • 1 large fresh nectarine
  • 1 red onion
  • 2 red bell peppers
  • 1 Tablespoon green chile pepper
  • Garlic salt to taste

  1. 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.
  2. Chop tomato, red onion, nectarine and green chile pepper; dice red bell pepper. In a food processor, pulse the tomato, nectarine, red onion, peppers, green chile pepper, and garlic salt until chunky.
  3. Transfer to a bowl, and mix in the corn.