Colorful Summer Salsa Recipe

1. 1

   Bring a wide saucepan of water to a boil and add the ear of corn for 1 minute. Remove the corn, run it under cool water and slice the kernels off the cob.* Transfer to a medium size bowl.

2. 2

   While waiting for the water to boil, dice your pepper, tomato and onion and put them all (including tomato juices) in the bowl with the corn. Stir in a pinch of salt to get the vegetable juices flowing.

3. 3

   Add the lemon juice, salt and about 5 cracks of pepper. Roughly chop your herbs to get 1/4 cup combined and add to the mix.

4. 4

   Taste and add salt, pepper and lemon juice as needed.

5. 5

   Refrigerate leftovers in an airtight container. Will keep for a couple of days.

* Per serving · 4 servings · Values may vary.

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