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  Recipe Home » Mexican » Festival Corn Salsa
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  Festival Corn Salsa
  Category: Mexican
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 343
Ingredients:
1 cup Fresh corn kernels, cooked
1 Ripe papaya, peeled, seeded and cut into 1/4" dice
1/3 cup Finely diced red onion
2 Ripe plum tomatoes, seeded and finely diced
1 1/2 tsp Finely minced garlic
1 tbsp Freshly grated lime zest
1/4 cup Fresh lime juice
1/3 cup Chopped fresh cilantro
Instructions:
Any salsa is best when served fresh. If it isn't convenient to make
the salsa just before serving time, prepare and refrigerate all your
ingredients ahead of time and toss together 15 minutes before
serving. It sparkles!

In a large bowl, combine all ingredients except cilantro. Toss
together. Refrigerate, covered, for up to 2 hours. Just before
serving, toss with cilantro.

Yield: about 4 cups.

Per 1-cup serving: 105 calories, 1 gram fat, no colesterol.

NOTE: If cilantro is not a favorite, substitute fresh basil or
flat-leaf parsley.
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