As summer starts to wind down and corn season picks up I thought I would share my two favorite ways to add flavor off the cob. Corn on the cob is a staple at many a summer BBQ, and there are great ways to pack in flavor while on the grill & the cob (See my recipe for Jalapeno Corn). However, one of my favorite sides this summer is an easy corn salsa that is packed with flavor and all the summer goodness that comes with that fresh sweet corn! I like to make a big batch and use it throughout the week with salads or as a side with lunch or dinner- but double or triple the recipe for a fresh side

Makes: About 4 servings Total Time: 20 minutes

Ingredients:

·       3 - Corn on the cob, husks removed

·        1 - Green Bell Pepper

·        1 - Red Onion

·        1 - 2 Jalapeno Peppers

·        1 Lime

·        Cilantro

·        Kosher salt (Optional)

Recipe

1. Place shucked corn in a large pot with water and bring to a boil.

2. Once water boils, cook for about 5 more minutes. Drain corn and set aside to cool (or place in the fridge to cool faster)

3. Mince red onion, green pepper, jalapeno peppers (2 or more if you like heat!)

4. Coarsely chop about 1/2 cup cilantro leaves

5. When corn is cool, cut kernels off the cob.

6. Mix together corn, onion, and peppers in a large bowl.

7. Add in juice of 1 lime and garnish with cilantro. Add salt to taste if desired

8. Serve cold and enjoy!

Tips:

• Keeps well- refrigerate for up to 1 week!

• Best served cold, make sure your corn is thoroughly drained and cool before mixing together ingredients. Excess moisture and heat can cause it to spoil quicker.