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Fix-it And Enjoy-it Cookbook
by Phyllis Pellman Good

Makes about 3 1/2-4 cups
Prep Time: 20 minutes
Cooking Time: 15 minutes
Marinating Time: 3-4 hours, or overnight

• 1 tsp. chili powder
• 1/4 tsp. garlic granules, or 1 clove garlic
• black pepper to taste
• 1 Tbsp. water
• 2 Tbsp. fresh lime juice
• 5 Tbsp. corn or vegetable oil
• 1 tsp. sugar
• 1/2 tsp. salt, divided

• 3 ears sweet corn
• 1 bell pepper
• 1 jalapeno pepper, cored, seeded, and minced
• 1/2 cup chopped tomatoes
• 1/4 cup (about 3-4) green onions, sliced
• cilantro to taste, optional

To make dressing, mix chili powder, garlic, and black pepper with 1 Tbsp. water in a small bowl. Let stand 5 minutes.

2. Add lime juice, oil, sugar, and 1/4 tsp. salt.

3. Whisk to combine and set aside.

4. Place husked corn in a large pot of rapidly boiling water and cook 10 minutes. Rinse with cold water and drain.

5. While corn is boiling, roast the bell pepper; then chop.

6. Cut off cooked corn kernels, cutting as deeply as possible without getting cob.

7. Place kernels in a large bowl, along with the chopped roasted bell pepper. Add jalapeno, tomatoes, and onions.

8. Pour the mixed dressing over the salsa and toss gently to combine. Refrigerate 3-4 hours or overnight.

9. Just before serving, toss again, taste, and adjust seasoning to your liking. Add 1/4 tsp. salt and cilantro, if you wish.

10. Serve with white and yellow corn chips.

J.B. Miller, Indianapolis, IN


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