Best corn salsa ever! Better than Chipotle. Easy to make and totally addictive.
During the summer when corn is in season, I look for any excuse to buy it, it’s so wonderfully sweet! We’ll have itin chowder, salad, grilled, andof course, simply on the cob.
Corn also makes a fabulous salsa.
The sweetness of the corn balances the acidity from the lime juice. Along with some jalapeño, red onion, cilantro, and oregano, it’s a fiesta of flavor.
Althoughnot 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. It 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 Recipe
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.
Use a mini-chopper or food processor to save time on mincing the red onion, jalapeño, cilantro, and oregano.
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 Tbsp lime juice
Method
1Husk 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 microwaveor grill the corn; use your favorite method for cooking corn. )
2 When the corn has cooled to the touch, cut the kernels away from the cobs.
3 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.
