Must-Have Corn Salsa Recipe
Corn also makes a fabulous salsa.
Acidity from the salsa's lime juice balances the sweetness of the corn. 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.
This corn salsa 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.)
- 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
Cook the corn
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.)
Cut away the kernels
When the corn has cooled to the touch, cut the kernels away from the cobs. The easiest way to do this is to invert a medium sized bowl and place it in a larger bowl. Hold the stem end of the corn cob and place the tip on top of the domed middle bowl. Use a sharp chef's knife to cut down along the sides of the corncob to cut away the kernels.
Combine with other salsa ingredients
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.