This corn salsa is summer in a bowl! When fresh corn is at its peak, this is the perfect recipe to showcase the sweet and refreshing flavors. It’s a little tangy, a little spicy, and perfect for your next bbq.
I decided to whip up this salsa when my mother randomly decided to give me three ears of corn. Whenever I go over to her house, she typically hands me some random food. The other time it was a Ziplock bag of cherries. One time it was a block of tofu. This time it was corn. Does anybody else’s mother do that?
Fortunately, I had this recipe in my back pocket. If you like Chipotle’s corn salsa, you’re going to love this one (I think this one’s better, in my humble opinion). You can whip this up for an appetizer at a party, or top it over tacos or burrito bowls. The corn salsa will keep in the fridge for about 2-3 days (if it lasts that long!).
I have a friend that absolutely LOVES this corn salsa. Many years ago, he was joining the army and requested this for his going away party. I decided to make a double batch. It looked like way too much, but it was DEVOURED. I always think of him whenever I make this.
Preparing the Corn
Fresh corn is best here. Some people will make theirs with raw corn but that’s not my thing. For these, I wrapped the corn in a wet paper towel and nuked it in the microwave. You can also boil or steam them in a pot. The best way is to put a little oil on them and put them on the grill or oven. Yummm.
You can use canned corn (be sure to drain and rinse) or use frozen corn that’s been thawed. But really, if you have access to fresh corn, use it. You won’t regret it.
Other Recipes You Might Enjoy:
Corn Salsa
Ingredients
- 3 ears fresh corn, husked and clean
- 1/2 medium onion (yellow, red, or white)
- 3 tablespoons chopped cilantro
- 1 lime, halved
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
Instructions
- Gather the ingredients.
- Wrap the ears of corn in a wet paper towel. Place in microwave and heat on high for five minutes.
- Let the corn cool before handling. Using a sharp knife, stand the corn upright (pointy side up) and slice corn parallel to the cob to cut off the kernals. Do this for all the corn. Try not to slice your finger off.
- Place corn kernals in a medium bowl. Squeeze the juice of the lime onto the corn. Combine the rest of the ingredients into the bowl. Give it a big stir to make sure everything is thoroughly mixed and distributed. Let the mixture sit in the fridge for at least an hour.
- Enjoy the corn salsa with tortilla chips. You can also put this on a burrito bowl or serve as a side at your bbq. Lots of possibilities!
Notes
- Fresh corn is best, but you can use canned corn (rinsed and drained) or frozen corn that’s been thawed.
- You can keep this salsa in the fridge for up to two days (if it lasts that long).
