Fresh Corn Salsa
Salsa de Elote

4 ears of fresh corn, shucked
1/2 medium white onion, finely chopped
1 to 2 fresh serrano chiles, minced
1 ripe tomato, seeded and chopped
1/2 cup of loosely packed chopped fresh cilantro
3 tablespoons of fresh lime juice
1 teaspoon of vegetable oil or olive oil
1/2 teaspoon of salt


Cook the corn in a large pot of boiling water until just tender, 3 to 4 minutes, then rinse in cool water. With a sharp knife, strip the kernels off the cobs into a large bowl. Mix in the onion, chiles, tomato, cilantro, oil, and lime juice. Add salt to taste. Serve cold or room temperature. Makes 3 cups