This corn salsa is very FAST.
2 cups corn kernals (3-4 ears of corn)
5 Tblspns chopped fresh cilantro
3 green onions, thinly sliced
3 Tbspns fresh lime juice
1 fresh jalepeno, seeded and minced
Boil water in a pan. Add the corn kernals and cook for a minute or two. Drain and let cool. Add everything else and mix. Add salt and pepper to taste if desired. Serving size is between 2 - 3 cups.
I usually serve this over chicken & cheese quesadillas, but it goes well with fish quesadillas too.
This recipe was found in "Williams-Sonoma Complete Seasons Cookbook". I bought it at a second hand book store for $4.00. This salsa has become a family favorite.