Corn Citrus Salsa
It's super bright, sweet, colorful and fresh!
Ingredients
- 5 ears of corn cut in half
- 2 oranges segmented, diced and juices squeezed out
- 1 grapefruit segmented, diced and juices squeezed out
- 1 jalapeno seeded and finely diced
- ½ red onion finely diced
- 1 bunch cilantro washed and chopped
Dressing:
- 1/3 cup rice wine vinegar
- 2 tblspn hot honey or 1 ½ tbspn honey and ½ tbspn sriracha
- 1 tspn fish sauce can sub for soy sauce or leave out
- ½ tspn ginger powder
- Salt and pepper to taste
Instructions
- Boil the corn in a large pot of water for about 10 minutes or until corn kernels are tender. Remove from water and set aside to cool for about 5 minutes. Standing the corn up on a flat surface from the halved end, carefully use a knife to slice off all the kernels from the cobb. Place all the kernels into a medium sized bowl. Add the onions, jalapeno, oranges, grapefruit and cilantro. Mix everything together until all ingredients are well dispersed through the salsa.
- Combine all ingredients for the dressing, mix well and add to the salsa. Place salsa bowl covered in the fridge for about 10-15 minutes to let the flavors meld together. Enjoy with grilled seafood, tacos, quesadillas, chips or with a spoon!