This salsa is the epitome of Summer! Fresh tomatoes, corn, cucumbers, garlic & cilantro combine with lime zest & juice and olive oil to make a wonderful appetizer or topping to accompany any protein, but my favorite is pairing this salsa with Jalapeño Goat Cheese Quesadillas! Serve tortilla chips & whip up Spicy Skinny Pineapple Lime Margaritas for a wonderful appetizer course or light supper!
2-4 ripe tomatoes, depending on size or 2 pints multicolored cherry tomatoes
1 large cucumber
2 ears of corn
¼ bunch cilantro
1 clove garlic or 2 garlic scapes
good quality olive oil
freshly ground black pepper
Using a sharp serrated knife, cut the tomatoes into bite-size pieces, or slice the cherry tomatoes in half. Place into a medium-size mixing bowl.
Cut the cucumber into small dice. Combine with the tomatoes.
Remove the corn from the cobs. If you have never done this before, it is easy......place the ear of corn on a cutting board......using a sharp knife, simply cut off the corn, getting as close to the cob as possible. You want that cob clean! Combine the corn with the tomatoes & cucumber.
Mince the garlic or thinly slice the scapes & add to the bowl.
Using a sharp knife, cut off the stems of the cilantro & discard......rough chop the cilantro leaves. Add to the bowl.
Zest about half the lime into the bowl, then cut the lime in half & juice both halves into the corn-cucumber-tomato mixture. Add pepper & salt to taste.
A mini-chopper is a must-have, and this recipe is a great time to use it, especially if using fresh garlic, as the garlic will be well chopped in less than 30 seconds, and the salsa tastes better if the garlic and olive oil are pulverized together, as the garlic oil will enhance the olive oil.