Name: Fresh Corn-Basil Salsa
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 10 servings
Cuisine: Latin American
Ingredients: 5 ears fresh white corn, shucked; ½ cup red onion, finely diced; 2 tbsp fresh lime juice; 1 tsp extra virgin olive oil; ½ tsp salt; ½ cup fresh basil leaves, julienned; 1 jalapeño, seeded and finely diced, to taste

For obvious, basil-and-corn-related reasons, this salsa is best on wonderfully hot summer days.

5 ears fresh white corn, shuckedor 1 bag frozen white petite corn

½ cup red onion, finely diced

2 tbsp fresh lime juice

1 tsp extra virgin olive oil

½ tsp salt

½ cup fresh basil leaves, julienned

1 jalapeño, seeded and finely diced, to taste

Bring a large pot of water to a boil, add the shucked corn, and boil for 3 minutes.

While the corn is boiling, prepare a large bowl of ice water.

After 3 minutes, drain the corn, then immerse it in icy water to halt the cooking process.

When the corn is cool, cut the corn kernels off the cob.

Combine the corn with the rest of the ingredients and serve.