I think Charlotte might be a baby ninja. This corn salsa is basically amazing. You can eat it with chips, garnish pretty much anything Mexican, or eat it with a spoon. I like to put it on this Barbacoa Beef. Yum.
Corn Salsa with Lime
Source: Skinnytaste 4 cups (20 oz) cooked sweet yellow corn, cut (from the cob. Or you could use frozen corn without cooking it) 2 vine ripe tomatoes, diced 1/2 red onion, diced (I used 1/2 cup green onions) 1 scallion, diced (optional) 1-2 jalapeños, diced (remove seeds unless you like it really spicy) 2 tbsp chopped cilantro 1 1/2 limes, juice of chipotle chili powder, to taste salt and fresh pepper to taste Combine all the ingredients and refrigerate for about an hour. Makes about 6 cups.
