This recipe goes with Blue Crab Cakes with Fresh Basil Aïoli
Coastal Living JUNE 2005
Shuck corn and cut kernels from cob. Cook kernels in boiling salted water 7 to 10 minutes or until tender. Drain and cool. Combine corn, tomatoes, and remaining ingredients in a bowl, stirring until blended.
Note: Serve leftover salsa with tortilla chips, or with grilled chicken in a flour tortilla for a flavorful wrap.
Go to full version of