Fresh Corn, Pasilla Pepper and Lime Salsa 
This salsa will make a delicious addition to your summer cookout. Fresh corn, pasilla pepper and sweet grape tomatoes are tossed in a zesty lime juice that has been seasoned with smoky flavor. Serve it with your favorite tortilla chips or use it as a topping for grilled steak tacos!
SERVINGS: 4 to 6
TIME TO TABLE:10 minutes prep, 5 minutes cooking.
INGREDIENTS:½ tablespoon olive oilKernels from 2 ears of corn1 pasilla pepper, seeds and ribs removed, diced1 clove garlic, minced2 green onions, finely chopped1 cup sliced grape tomatoes2 tablespoons chopped fresh cilantroJuice of 3 Paramount Citrus limes½ teaspoon salt¼ teaspoon sugar¼ teaspoon ground cumin¼ teaspoon smoked paprika
PREPARATION:
1. Heat the olive oil in a large skillet over medium-high. Add the corn, pepper and garlic. Cook for 3 minutes. Remove from the heat and let cool to room temperature.
2. To a medium bowl, add the green onions, tomatoes and cilantro. In a small bowl, whisk together the lime juice, salt, sugar, cumin and paprika.

3. Add the cooled corn and peppers to the medium bowl with the onions and tomatoes. Pour the dressing over the vegetables and stir well to coat all ingredients. Serve at room temperature or cold. 

Fresh Corn, Pasilla Pepper and Lime Salsa 

This salsa will make a delicious addition to your summer cookout. Fresh corn, pasilla pepper and sweet grape tomatoes are tossed in a zesty lime juice that has been seasoned with smoky flavor. Serve it with your favorite tortilla chips or use it as a topping for grilled steak tacos!

SERVINGS: 4 to 6

TIME TO TABLE:
10 minutes prep, 5 minutes cooking.

INGREDIENTS:
½ tablespoon olive oil
Kernels from 2 ears of corn
1 pasilla pepper, seeds and ribs removed, diced
1 clove garlic, minced
2 green onions, finely chopped
1 cup sliced grape tomatoes
2 tablespoons chopped fresh cilantro
Juice of 3 Paramount Citrus limes
½ teaspoon salt
¼ teaspoon sugar
¼ teaspoon ground cumin
¼ teaspoon smoked paprika

PREPARATION:

1. Heat the olive oil in a large skillet over medium-high. Add the corn, pepper and garlic. Cook for 3 minutes. Remove from the heat and let cool to room temperature.

2. To a medium bowl, add the green onions, tomatoes and cilantro. In a small bowl, whisk together the lime juice, salt, sugar, cumin and paprika.

3. Add the cooled corn and peppers to the medium bowl with the onions and tomatoes. Pour the dressing over the vegetables and stir well to coat all ingredients. Serve at room temperature or cold. 

43 Notes

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