Corn Salsa, a delicious and colorful side dish, bright, cheery and flavorful.

Scale

3 ears of corn, or 2 cups of frozen corn

3 green onions – chopped

1/3 cup red bell pepper – chopped

1 poblano or jalapeño pepper – finely chopped, approximately 2 tbsp (seeds and veins removed to reduce heat)

1/3 cup cilantro

Juice of 1/2 a Lime

Salt and pepper to taste

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Cook corn in a large pot of salted water for approximately 3- 5 minutes.
Remove corn from water and dunk it into an *ice bath, this ensures that the corn stays plump and bright yellow and that it’s cool enough to handle.
Cut the kernels off the stock and add to a medium bowl.
If you’re using frozen corn, add 2 cups of froze corn to a liquid measuring cup, fill with hot water and let it set for a minute, drain in a strainer. Dunk the kernels into an *ice bath, then set out on some paper towels to dry.
In a medium sized bowl, add chopped poblano or jalapeño pepper, green onion, red pepper, lime juice, fresh cilantro and salt.
Stir, and serve.

*Ice bath: bowl of cold water and ice, to dunk vegetables to stop the cooking and to keep their color and crispness.