Fresh Corn Salsa Recipe
This corn salsa recipe is perfect for eating with chips, tacos, burritos, and more. With just a handful of ingredients and a couple minutes of prep, you'll have one of my favorite summer staples ready to go!
Prep Time: 10 minutes
Total Time: 30 minutes
Makes: 4 cups
Ingredients
- 3 large ears of corn
- 1/4 medium red onion, finely diced
- 1-2 jalapeños, minced
- 1/3 cup minced fresh cilantro
- 2 tablespoons olive oil
- 3 tablespoons lime juice
- 1 teaspoon lime zest
- kosher salt & freshly cracked black pepper
Instructions
- Clean and prep the corn. Shuck the corn of their husks and remove any bits of silk strands. Rinse the corn well in cold water and pat dry.
- Cut the corn off the cob. I find it easiest to just lay the corn down on the cutting board. Slice off a strip of kernels lengthwise with a sharp knife, rotate so the flat side is against the cutting board, and repeat as necessary. Why? Standing the corn upright sends kernels flying, and doesn’t offer a stable base for cutting.
- Mix the salsa. In a large bowl, combine the corn kernels, red onion, jalapeño, and cilantro. Add the olive oil, lime juice and zest, and toss well to coat. Season to taste with salt and pepper and let the salsa sit for at least 20 minutes.
Notes
To store: Leftover salsa can be stored in an airtight container in the fridge for 3-4 days. I do not recommend freezing it.
