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 Tbsp lime juice
1 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.)
2 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.
3 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.