Fresh Corn Salsa
Total Time
20 minutes
Prep Time
20 minutes
Rating
4.9 out of 5 stars
(73)
Ingredients
8 servings
- 3 cups raw corn kernels* (from about 4 cobs of shucked sweet corn)
- 1 cup finely chopped red onion (about ½ medium onion)
- Optional: 1 diced ripe avocado
- ½ cup finely chopped fresh cilantro (about 1 bunch)
- 1 to 2 medium jalapeños, finely chopped (use 1 for mild-to-medium salsa or 2 for more spicy salsa)
- ¼ cup lime juice (about 2 limes), to taste
- 1 tablespoon white wine vinegar
- ¼ teaspoon chili powder
- ¼ teaspoon ground cumin
- ½ teaspoon fine sea salt
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Preparation
Step 1
In a medium serving bowl, combine all of the ingredients. Stir to combine.
Step 2
Adjust to taste, if necessary: For more zing, add about 1 teaspoon more vinegar or 1 tablespoon more lime juice. For more flavor overall, add another pinch of salt. For more spice, add more jalapeño.
Step 3
For best flavor, allow the salsa to marinate for 20 minutes before serving. This salsa keeps well in the refrigerator, covered, for 3 to 4 days.
Step 4
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Chef's notes
Recipe roughly adapted from my black bean salad.
Corn options:
I love raw sweet corn here, but you could also use frozen corn, defrosted and drained. Want more smoky flavor? Grill your corn before making this salsa!
