Tomato-Corn Salsa
UPDATED: 6:03 am EDT June 17, 2009
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Covered tightly and refrigerated, this salsa will keep for several days if you begin with fresh ingredients. Serve it as a zesty accompaniment to grilled chicken.
3 plum tomatoes, cut into ¼-inch cubes
½ cup frozen corn, thawed
1 green onion, chopped (both green and white parts)
1 jalapeño pepper, seeds removed, finely chopped (wear plastic gloves when handling)
1 tablespoon fresh lime juice
1 tablespoon coarsely chopped fresh cilantro (do not use dried cilantro; if unavailable, substitute chopped fresh basil or Italian flat-leaf parsley)
1 clove garlic, minced (see Tip)
¼ teaspoon pepper
Stir together all the ingredients in a small bowl. Cover and refrigerate for about 1 hour before serving to allow the flavors to blend.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. 
