Corn Salsa
It’s simple and fun to make this corn salsa recipe! It’s fresh and zesty, perfect with tortilla chips, tacos, and more.
- Prep
- 15 min
- Total
- 15 min
- Yield
- 6
Ingredients 11
- 2 cups fresh corn kernels (about 3 large or 4 medium cobs) or 15-ounce can corn
- ½ cup diced tomato ( 1 medium tomato)
- ½ cup diced red onion
- ¼ cup finely chopped cilantro
- 1/2 jalapeño pepper, seeds removed and minced
- 2 tablespoons fresh lime juice
- 1 teaspoon olive oil
- ¼ teaspoon cumin
- ¼ teaspoon granulated sugar, plus more to taste
- ¼ teaspoon kosher salt
- Tortilla chips, for serving
Method 4
- 01
Shuck the corn, removing the silk.
- 02
If desired*, boil it first: Place the salt in a large pot of water and bring it to a boil. When the water is boiling, place the corn cobs in the pot. Boil covered for 5 minutes, until bright yellow and cooked through.
- 03
Cut the corn off the cob .
- 04
Mix all ingredients together. Taste and add a few pinches sugar if desired to bring out the flavor (depending on the ripeness of the corn). For a spicier salsa, you can add the jalapeño seeds if desired. Serve immediately with chips, or wait 5 minutes to let the flavors meld. Also serve with tacos , bowl meals , grilled fish , shrimp , or chicken . Store for up to 4 days refrigerated.
Provenance
- recipe-clones/acouplecooks-data
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urn:recipe:afd2deff-4655-5344-8d96-48de1fee57f9