Corn Salsa Recipe
A vibrant corn salsa accented with zesty lime, fresh cilantro, and ripe tomatoes — an ideal companion for tortilla chips, tacos, or burrito bowls.
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Ingredients
- 1 scallion finely diced
- 2 tablespoons freshly chopped cilantro
- Kosher salt and freshly ground black pepper to taste
- 2 cups sweet yellow corn kernels cooked and cut from about 3 cobs*
- Juice of 1 fresh lime
- 1 jalapeño pepper finely diced (discard seeds for a milder taste)
- ½ cup diced red onion
- 2 small vine-ripened tomatoes seeded and diced
Instructions
- Combine the corn, tomatoes, red onion, scallion, jalapeño, cilantro, and lime juice in a mixing bowl. Season with kosher salt and freshly ground black pepper as desired. Cover and refrigerate for approximately one hour before serving to allow the flavors to meld. Yields about 3 cups.
Notes
*If opting for frozen corn, ensure it is fully thawed before use. To cook corn on the cob, immerse peeled ears in boiling water for 5 minutes, then drain and let cool. For microwaving, wrap each ear in a damp paper towel and heat for 3 to 4 minutes until tender. To grill, cook peeled ears over medium heat, turning occasionally until lightly charred, about 10 minutes.