- 2 ears corn shucked
- 1/4 cup lime juice
- 1/2 bunch cilantro chopped
- 1 teaspoon. agave quality
- 2 teaspoons. Kosher salt
- 2 roma tomatoes chopped
- 1 scallions chopped
- 2 teaspoons black pepper ground
- 1 tbs. grape seed oil quality
- 1 jalapeno diced
Instructions for Corn Salsa
In a large bowl add two ears of shucked corn.
Add two teaspoons black pepper.
Chop cilantro and add to bowl.
Chop one stem scallion and add to bowl.
Fold in agave and lime juice.
Fold in chopped Roma tomatoes and jalapeno.
Add Kosher salt and grapeseed oil
Transfer to serving bowl and refrigerate for five minutes before serving.
Calories: 78kcal | Carbohydrates: 11g | Fat: 3g | Sodium: 179mg | Potassium: 104mg | Sugar: 8g | Vitamin A: 395IU | Vitamin C: 13.8mg | Calcium: 12mg | Iron: 0.2mg