2 cups fresh corn kernels (about 4 large ears corn)
1 (4-ounce) can chopped mild green chiles, drained
⅓ cup chopped radish
½ teaspoon lime zest
1 tablespoon fresh lime juice
2 teaspoons vegetable oil
½ to 1 teaspoon hot sauce
1 clove garlic, minced
¼ teaspoon ground cumin
2 tablespoons chopped fresh cilantro
Instructions
In a medium bowl, stir together corn, chiles, radish, lime zest and juice, oil, hot sauce, garlic, and cumin. Let stand for 30 minutes. Stir in cilantro. Refrigerate any remaining salsa for up to 2 days.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/stone-ground-corn-cakes-with-fresh-corn-salsa-recipe/