• 3 cups raw corn kernels – about 4 cobs of shucked sweet corn
• 1 cup finely chopped red onion – about ½ medium onion
• 1 diced ripe avocado – optional
• ½ cup finely chopped fresh cilantro –
• 1 to 2 medium jalapenos – depending on how hot you like it 1 for mild to medium 2 for spicy
• ¼ cup lime juice – about 2 limes
• 1 tablespoon white wine vinegar –
• ¼ teaspoon chili powder –
• ¼ teaspoon ground cumin –
• ½ teaspoon fine sea salt –
• In a medium serving bowl,combine all of the ingredients. Stir to combine.
• For the best flavor, let it sit for about 20 minutes before serving.
• Serve as a topping for burritos or tacos or just eat with chips.
• This salsa keeps well in the refrigerator for up to 3 days.
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