Fresh Corn & Sun-Dried Tomato Salsa

By Sarah-Lyn

Ingredients

• 1 1/2 cups fresh corn kernels
• 6 Tbs sun-dried tomatoes packed in oil, drained & minced
• 6 Tbs thinly sliced green onions
• 6 Tbs finely chopped red onion
• 3 cloves garlic, minced
• 1 Tbs seeded jalapeño, minced
• 3 Tbs fresh lime juice
• 1 1/2 Tbs white wine vinegar
• 6 Tbs olive oil
• 6 Tbs finely chopped fresh cilantro

Preparation

Step 1

1. Combine all salsa ingredients in a medium bowl. Set aside at room temperature for about an hour. Serve!

Cooking Tips
*To cut corn easily, cut end off of the corn and set it cut-end-down inside a shallow bowl. Use sharp knife to cut down from top to bottom and let the corn kernels gather in the bowl.
*If the onions are bothering you while chopping them, put lime juice directly on the chopped onions- it neutralizes them.
*If you’re not a cilantro fan, you can substitute fresh Italian parsley and fresh oregano.