Corn Salsa:


3 ears bi-color corn, kernels sliced off

1 jalapeno, seeded and minced

1 red bell pepper, chopped

1 orange bell pepper, chopped

1 burgundy local tomato, chopped

1/2 red onion, finely diced

drizzle of champagne vinegar

squeeze of lemon

salt and pepper

drizzle of olive oil

*1 chicken breast, seasoned with salt and pepper and grilled


Combine all ingredients except for chicken breast in a large bowl and toss. For best result, cover and store in the refrigerator for 1 hour to let the flavors marinate.

Serve over hot chicken.


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