Corn and Cherry Salsa
Makes: about 4 cups
3 cups corn kernels (fresh or frozen/thawed), roasted or plain
1 ½ cups fresh cherries, pitted and quartered
½ large red onion, small-diced
1 large garlic clove, minced
1 fresh jalapeno pepper, seeded and minced
2 tablespoons fresh cilantro, finely chopped
2 tablespoons fresh lime juice
1 teaspoon kosher salt
½ teaspoon black pepper
Combine all ingredients in a medium bowl. Add 1 teaspoon kosher salt and ½ teaspoon black pepper and stir to combine. Taste and adjust flavors and seasoning as desired.
Let salsa marinate for at least 30 minutes before serving for best results. Refrigerate in an airtight container for up to one week. Serve with grilled meat or fish, or atop chips, toast and salads.
For additional flavor, add diced (cooked) bacon and/or bell peppers.