serrano & corn salsa
Serves: makes about 1.5 cups
  • 2 ears of corn
  • ¼ cup chopped cucumber
  • ¼ cup chopped red bell pepper
  • 1 serrano pepper, thinly sliced
  • ¼ cup chopped scallion
  • 2-4 tablespoons fresh lime juice
  • 2 teaspoons olive oil
  • drizzle of honey or agave
  • salt & pepper
good (not pictured) additions:
  • diced avocado
  • chopped fresh cilantro
  • ½ teaspoon chili powder
  1. Slice corn kernels off the cob. Next, using the back of your knife, scrape the cob to get some of the leftover corn pulp. (about 1 tablespoon per cob).
  2. Mix everything together. Let chill in the fridge for 20 minutes or up to a day. Taste and adjust seasonings. This is great served with chips, on tacos, on salads, or on grilled fish.
Recipe by Love and Lemons at