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 Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 1x
- Category: Appetizer
- Method: No Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 cups fresh corn kernels (about 3 large or 4 medium cobs) or 15-ounce can corn
- 1/2 cup diced tomato (1 medium tomato)
- 1/2 cup diced red onion
- 1/4 cup finely chopped cilantro
- 1/2 jalapeño pepper, seeds removed and minced
- 2 tablespoons fresh lime juice
- 1 teaspoon olive oil
- 1/4 teaspoon cumin
- 1/4 teaspoon granulated sugar, plus more to taste
- 1/4 teaspoon kosher salt
- Tortilla chips, for serving
Instructions
- Shuck the corn, removing the silk.
- 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.
- Cut the corn off the cob.
- 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.
Notes
*Boil the corn if it’s not the freshest, in-season sweet corn, or if you prefer to eat cooked corn versus fresh. It’s perfectly safe to eat fresh corn without cooking it!
Find it online: https://www.acouplecooks.com/corn-salsa/
