Corn Pico de Gallo
 
Makes about 1½ cups
Ingredients
  • ½ cup fresh corn kernels
  • ½ cup diced tomatoes
  • ¼ cup diced red onion
  • 2 tablespoons diced jalapeño
  • 2 teaspoons fresh lime juice
  • 1 teaspoon kosher salt
  • 1 teaspoon chopped fresh cilantro
  • ¼ teaspoon ground cumin
Instructions
  1. In a small bowl, toss together corn, tomatoes, onion, and jalapeño. Add lime juice, salt, cilantro, and cumin. Serve immediately or store in the refrigerator until ready to serve. Store in an airtight container in the refrigerator for up to 3 days.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/tortilla-chicken-pie/