Fresh Corn and Tomato Salsa

This is wonderful on corn chips or toasted mountain bread. It is also great mixed with black beans and avocado in a burrito. Ingredients 2 ears fresh corn 3 tomatoes 1/2 capsicum 1/4 tiny hot pepper 1/3 bud fresh garlic 1/3 large, red onion 1/4 bunch coriander Pinch ground cumin juice of one lime 1/2 tsp olive oil 1/4 tsp sea salt freshly ground black pepper

Method 1. Finely chop garlic, hot pepper, and cilantro 2. Chop onion and pepper 1/4 inch dice 3. Cut tomato into bite sized chunks 4. Remove corn kernels from cob. With a sharp, French knife, cut the base of the cob flat so it won't tip or roll.  With the cob standing up, carefully cut the kernels off the cob, from top to bottom, being careful not to get pieces of the hard cob.  It doesn't matter if the kernels are connected, as they will separate while mixing. 5. Mix all, adding bits of seasonings to taste. 6. Let sit for 30 minutes so flavours "marry."

Source - Susan and Robin Koster