Fresh ingredients make the liveliest, best-tasting salasas. Corn, tomatoes, cucumbers, and cantaloupe(!) come together in a refreshing combination of flavors and textures. A dash of cumin, some lime juice, and a little oil pull it all together. Whether atop fish or in a taco, these new sauces add excitement and color to a dish!
Yield: Makes 4 cups
2 cups fresh corn kernels (from 4 ears of corn)
2 cups diced seeded ripe tomatoes (¼-inch dice)
2 teaspoons finely minced green jalapeno pepper
3 scallions (white bulbs and 3 inches green), thinly sliced
1 tablespoon extra virgin olive oil
2 tablespoons fresh lime juice
½ teaspoon ground cumin
½ cup diced seeded Kirby cucumber (¼-inch dice)
½ cup diced cantaloupe (½-inch dice)
¼ cup chopped fresh mint leaves
Salt and freshly ground black pepper, to taste
1. Bring a saucepan of salted water to a boil, add the corn, and cook until just tender, 2 minutes. Drain, run under cold water, and drain again. Pat dry.
2. Combine the corn, tomatoes, jalapeño, scallions, olive oil, lime juice, and cumin in a medium-size bowl. Refrigerate, covered, for up to 6 hours.
3. Shortly before serving, toss in the cucumber, cantaloupe, and mint, and season with salt and pepper.