Description
This fresh corn salsa combines sweet corn kernels with zesty lime, jalapeño, and cilantro. It is a crisp and colorful side dish perfect for tacos, chips, or as a topping for grilled main courses.
Ingredients
- 3 ears fresh sweet corn, husks and silks removed
- 1 medium jalapeño pepper, seeded and finely diced
- 1/3 cup red onion, finely diced
- 1/2 cup fresh cilantro leaves, chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Fill a large pot with water and bring it to a rolling boil over high heat.
- Add the shucked corn cobs carefully to the water and cook for 5 minutes until the kernels are tender but still crisp.
- Remove the corn from the pot with tongs and set the ears on a cutting board to cool completely.
- Hold one corn cob vertically and slice downward with a sharp chef knife to cut the kernels away from the cob.
- Repeat the cutting process with the remaining ears of corn and discard the bare cobs.
- Transfer the loose corn kernels to a large mixing bowl.
- Add the diced jalapeño pepper, red onion, chopped cilantro, lime juice, olive oil, kosher salt, and black pepper to the bowl.
- Toss the mixture gently until the ingredients are evenly distributed and coated in the dressing.
- Taste the salsa and add a pinch more salt or lime juice if desired.
- Refrigerate any leftover salsa in an airtight container within two hours of preparation.
Notes
- Refrigerate any leftover salsa in an airtight container within two hours of preparation.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: Mexican Inspired