Abby J's Summer Corn & Cherry Tomato Salsa

Fresh, colorful, and perfect with tortilla chips or served over grilled fish, chicken, steak, pork, or shrimp.

Ingredients

• 4 ears fresh sweet corn, grilled or boiled, kernels removed

• 2 cups cherry tomatoes, halved

• 1 medium avocado, diced (optional)

• ½ cup finely diced red onion

• 1 jalapeño, seeded and minced

• ½ cup chopped cilantro

• ¼ cup chopped fresh basil

• Juice of 2 limes

• Zest of 1 lime

• 2 Tbsp extra-virgin olive oil

• 1 tsp honey

• 1 tsp kosher salt

• ½ tsp black pepper

• ½ tsp smoked paprika

• Pinch of cumin (optional)

• ¼ cup crumbled feta or cotija (optional)

Directions

1. Prepare the Corn:
   Grill or boil the corn. If grilling, cook until lightly charred, then cool and cut the kernels from the cob.

2. Combine the Vegetables:
   In a large bowl, combine the corn, tomatoes, red onion, jalapeño, cilantro, and basil.

3. Prepare the Dressing:
   Whisk together the lime juice, lime zest, olive oil, honey, salt, black pepper, smoked paprika, and cumin.

4. Toss the Salsa:
   Pour the dressing over the vegetables and toss gently to combine.

5. Add Optional Ingredients:
   Fold in the avocado and feta or cotija just before serving, if using.

6. Chill:
   Refrigerate for 20–30 minutes before serving for the best flavor.

Serving Ideas

Serve with Ingles Restaurant Style Tortilla Chips, or spoon over:

• Grilled salmon

• Shrimp

• Chicken

• Steak

• Pork

• Fish tacos

• Burgers

• Omelets

Abby J's Cooking Tips

• Grill the corn for a lightly smoky, caramelized flavor.

• Let the salsa rest for 30 minutes before serving so the flavors can meld together.