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 RecipePrint
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.
- 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
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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