Fresh Sweet Corn & Tomato Salsa
Nothing beats the taste of fresh, sweet corn scraped right off the cob, except maybe homegrown tomatoes, so at Cookwell, we combined the two to create this awesome salsa with the very best flavors of late spring and a zing of cracked black pepper.
Serves 4-6 / Prep Time: 15 mins / Cook Time: 5 mins
- 4 ears of fresh corn-on-the-cob, or substitute 16 ounces of frozen whole kernel corn, thawed
- 1/3 cup Cookwell & Co. Cracked Pepper Vinaigrette
- 1 teaspoon Southwestern-style seasoning blend
- 2 cups prepared pico de gallo
- Salt to taste
- Corn tortilla chips
Shuck the corn, removing husks and silk. Cut kernels from the cob using a sharp knife; set aside.
Pour the Cracked Pepper Vinaigrette into a 12-inch skillet over medium heat. Add the Southwestern seasoning, corn, and pico de gallo. Stir to blend well and cook just to heat through, about 5 minutes. Corn should be crisp-tender.
Season to taste with salt and serve at room temperature with corn tortilla chips.