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Tomato-Corn Salsa with Lime

Author Adapted from "Friday Night Dinners" by Bonnie Stern

Ingredients

  • 2 tomatoes , seeded and chopped
  • 2 cobs , corn
  • 2 cloves garlic , minced
  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • 1 tsp salt
  • 2 tbsp fresh cilantro
  • 2 tbsp chopped fresh parsley

Instructions

  1. Boil or steam corn until tender. Or roast on a barbecue until tender. Cut kernels off cob. In a small bowl, combine tomato, corn, garlic, lime juice, oil, salt, cilantro, and parsley.
  2. Taste and adjust and seasonings as required. Spoon over the above zucchini-parmesan crisps.