Corn Salsa
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 super addicting.
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).
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