Corn Salsa Recipe {Easy & Addictive!}

Name: Corn Salsa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
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 tablespoons lime juice

Must-Have Corn Salsa Recipe

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.

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.)

Corn Salsa

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Servings 8 servings

Yield 2 cups

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.

How to make corn salsa quickly? 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 tablespoons 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.

Corn Salsa Recipe with red onion jalapeño and cilantro — Elise Bauer

Nutrition Facts (per serving)
28	Calories
0g	Fat
6g	Carbs
1g	Protein

Nutrition Facts
Servings: 8
Amount per serving
Calories	28
% Daily Value*
Total Fat 0g	0%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 208mg	9%
Total Carbohydrate 6g	2%
Dietary Fiber 1g	3%
Total Sugars 2g
Protein 1g
Vitamin C 6mg	28%
Calcium 8mg	1%
Iron 0mg	1%
Potassium 85mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.