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.