Try making some fiery salsa

Cinco de Mayo has become a day to commemorate Mexican culture, including its much-loved cuisine.

Food is front and center at many Cinco de Mayo celebrations.

Home cooks hosting friends or those who simply want to enjoy some homemade Mexican fare this Cinco de Mayo can try their hands at this recipe for “Fiery Corn Salsa” from Kelley Cleary Coffeen’s “200 Easy Mexican Recipes” (Robert Rose):

Fiery Corn Salsa

Makes 2 cups

1/4 cup olive oil

3 tablespoons freshly squeezed lime juice

2 teaspoons minced fresh cilantro

3 tomatoes, seeded and diced

11/2 cups corn kernels

2 to 3 jalapeño peppers, seeded and diced

Salt and freshly ground black pepper

In a large bowl, combine oil, lime juice and cilantro. Add tomatoes, corn and jalapeño to taste.

Mix well until corn mixture is well coated. Season with salt and pepper to taste.

Transfer to an airtight container and refrigerate, stirring occasionally, for 1 hour or up to 2 days.

Tip: In place of the corn kernels, you can used canned corn, drained; frozen corn, thawed; or corn from the cob, cooked on the stove top. For a smoky flavor, use corn grilled on the barbecue grill.