Corn Salsa

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During the summer when corn is in season, I look for any excuse to buy it, it’s so wonderfully sweet! We’ll have it in chowder, salad, grilled, and of course, simply on the cob.

Corn also makes a fabulous salsa.

The sweetness of the corn balances the acidity from the lime juice. Along with some jalapeño, red onion, cilantro, and oregano, it’s a fiesta of flavor.

Although not the kind of salsa that one can easily balance on a chip (though that doesn’t stop us from trying), it’s terrific as a side to any southwestern dishes like tacos and enchiladas, or a straight up side with chicken or steak. It would be great to serve for a game-day party or summer potluck. 

A friend told me that corn salsa is one of the most popular menu items at Chipotle. I’m not surprised! (This one is better.)

Corn Salsa Recipe

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  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Yield: Makes a little more than 2 cups of salsa

This recipe uses fresh corn, from corn on the cob. You can also use frozen corn that has been defrosted. You'll need about 2 cups.

Use a mini-chopper or food processor to save time on mincing the red onion, jalapeño, cilantro, and oregano.

Ingredients

  • 2 ears fresh corn on the cob
  • 1/2 cup minced red onion
  • 1 jalapeño chili pepper, seeded and minced
  • 1/4 teaspoon ground cumin
  • 1/3 cup chopped cilantro, including tender stems
  • 2 teaspoons fresh oregano, chopped (or 1 teaspoon dry)
  • 1 teaspoon kosher salt
  • 2 Tbsp lime juice

Method

1 Husk the corn, cut or break the cobs into two pieces, and steam the corn in about an inch of vigorously boiling water, in a large covered pot, for 5 minutes, less or more time depending on the tenderness of the corn. (Or you can microwave or grill the corn; use your favorite method for cooking corn.)

2 When the corn has cooled to the touch, cut the kernels away from the cobs.

3 Place the corn kernels and the rest of the ingredients in a mixing bowl. Toss to combine.

Serve with fish tacos, chicken tacos, quesadillas, fajitas, or steak.

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Corn Salsa

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5 Comments

  1. marissaryan91

    Colorful and healthy snack to eat.

  2. Stephanie

    Going to make this on Saturday for the football game! I hate going empty-handed and this looked like something good to try. I’ll let you know how it goes!

  3. Laura @ RYG

    I think Chipotle should use this recipe as another option to their traditional salsa! But I do think that’s why they put corn in their burrito bowls ~ it totally adds. And it balances the cilantro well too. It also gives you another option of what to do with the leftover corn on the cob I make, corn on the cobb never tastes all that good warmed up but this would be perfect with the leftover cobbs.

  4. Shawn

    Wow! This looks so good, if I had chips I’d probably try to dip them into the computer screen :)

  5. barb

    Glad I saw this ……………always looking for something different to serve with my Mexican buffet.

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