Corn Salsa: A Colorful and Easy Delight
A vibrant and easy-to-make corn salsa bursting with fresh flavors, perfect as a side dish, topping, or appetizer.
Equipment
- large bowl
- airtight container
Ingredients
- 3 cups corn kernels blanched, raw, or grilled; from 4–5 cobs
- ½ cup cilantro chopped
- ⅓ cup red onion finely minced
- 1–3 Tablespoons jalapeño finely minced
- 2–3 Tablespoons fresh lime juice
- ½ teaspoon kosher salt
- ¼ teaspoon ground cumin
- ¼ teaspoon chili powder
Instructions
- Combine corn, cilantro, red onion, jalapeño, lime juice, salt, cumin, and chili powder in a large bowl.
- Stir thoroughly to mix and taste. Adjust seasoning with more lime juice, jalapeño, or salt as needed.
- Serve immediately with chips or as a topping. Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Notes
Corn can be blanched, used raw, or grilled. For less heat, remove jalapeño seeds and ribs. Add lime zest, avocado, bell pepper, cotija cheese, or chipotle powder for variations. Frozen corn can be substituted, but fresh is preferred for texture.