4 tomatoes (1 1/2 pounds), chopped (I only used 3 good size ones, that was plenty.
1 cup cooked fresh corn kernels (I used two small cobs)
1/4 cup finely chopped red onions
1/4 cup chopped fresh cilantro
1 jalapeno pepper, finely chopped
1/4 cup KRAFT Zesty Italian Dressing (or Light Zesty Italian)
You will need to cook 2 ears of corn to get the 1 cup cooked fresh corn kernels needed to make this recipe.
To remove the cooked corn from the cob, hold the cob firmly at an angel then carefully cut down the ear (away from the body) with sharp knife, removing several rows of corn with each cut.
Cut tomato into wedges, then cut each wedge into small pieces.
COMBINE all ingredients except dressing in large bowl.
ADD dressing; mix lightly.
serve with tortilla chips
I think we could have used more corn. I used my Onion slicer with the fine dicing blades so had even pieces of onion and jalapeno pepper. That worked well. I am not fond of cilantro, but used it anyway. Next time I might just use parsley. My sister gave me grief about using ITALIAN dressing, but I figured it had the same things you would normally put in for a salsa? Not spicy at all, just nice and fresh tasting. I think you can just use the ingredients in what ever amounts look right! You are all good cooks. jea MN