Tomato-Corn Salsa

Here's a super simple salsa that can liven up your party. This is what I had topped my ginger maple mahi mahi with. It brought a nice blend of flavors to the dish. Though, this isn't that spice mango-corn salsa I had on the set of Bones, this will do just fine for now. A blend of fresh tomato, corn, cilantro (or parsley for the non-cilantro loving crowd), shallots, lemon juice and an optional jalapeño or two.

Chop the whole thing together and you've got yourself a little crowd pleaser. Keep chilled in the fridge if you're not serving it right away.

Oh, don't forget the chips. Or do what I did and serve up as a crostini.

Makes roughly 2-3 cups.

Tomato-Corn Salsa: 

2 medium rip tomatoes - chopped
2 c corn kernals
3/4 c cilantro or parsley - chopped
1 large shallot - chopped
juice of one lemon
1-3 jalapeño (optional) - chopped
salt
pepper

Chop the tomatoes, cilantro or parsley, shallot, jalapeño, and place in a large bowl. Add in the corn kernals, then the lemon juice. Mix together thoroughly. Season with a little salt and pepper to taste. If not serving right away keep covered and cool.