Ingredients
5 T. olive oil
2 1/2 cups fresh corn kernals (we use frozen)
1 large tomato, seeded, diced (about 3/4 cups)
2/3 cup chopped green onions
1/4 cup chopped fresh cilantro
1/4 cup finely diced red onion
3 T. fresh lime juice
1 T. minced jalapeno chilis with seeds
3 garlic cloves, minced
Preparation
Heat 2 tablespoons olive oil in heavy large skillet over high heat. Add corn kernels and saute until light brown, about 5 minutes. Transfer sauteed corn to large bowl; cool.
Add remaining 3 tablespoons olive oil, tomato, and remaining ingredients to corn in bowl. toss to combine. Season salsa to taste with salt and pepper.(Can be made 1 day ahead. Cover, refrigerate.
