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1/2 cup blanched corn
4 ripe Italian plum tomatoes, peeled, seeded and diced
1/2 cup minced onions
1 teaspoon minced jalapeno peppers
2 tablespoons chopped fresh cilantro
1 tablespoon freshly squeezed lime juice
1 teaspoon freshly squeezed lemon juice
Salt
Freshly ground pepper
Combine the corn, tomatoes, onions, jalapenos, cilantro, lime juice and lemon juice. Mix well. Season the salsa with salt and pepper. Set the salsa aside until ready to serve with andouille potato cakes.
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