Ah, sweet corn salsa—it’s like a summer party in a bowl! Crunchy, vibrant, and just the right amount of tangy, this recipe reminds me of those lazy, sun-drenched afternoons spent with friends, where the laughter was as abundant as the bowls of chips. Whether you’re reminiscing about barbecues past or dreaming of the next one, this salsa, bursting with fresh flavors, is your ticket to flavor town.
Steps
- Begin by preparing the corn. Lay each ear of corn flat on a cutting board and use a sharp knife to slice off the kernels. Rotate the cob to continue cutting until all kernels are removed.
- In a medium-sized serving bowl, combine 3 cups of raw corn kernels, 1 cup of finely chopped red onion, and ½ cup of chopped fresh cilantro.
- Add 1 to 2 finely chopped jalapeños to the bowl, adjusting the amount based on your spice preference.
- Pour in ¼ cup of fresh lime juice and 1 tablespoon of white wine vinegar, then mix in ¼ teaspoon each of chili powder and ground cumin. Season with ½ teaspoon of fine salt.
- Stir all ingredients together until well combined. Taste and adjust seasonings as desired, adding more lime juice, vinegar, or salt to suit your taste.
- For the best flavor, let the salsa marinate for about 20 minutes before serving. Store any leftovers in the fridge for up to 3 to 4 days.
Ingredients
- 3 cups raw corn kernels (approximately from 4 cobs of sweet corn)
- 1 cup finely chopped red onion (about ½ of a medium onion)
- Optional: 1 ripe avocado, diced
- ½ cup finely chopped fresh cilantro (about 1 bunch)
- 1 to 2 medium jalapeños, finely chopped (adjust based on desired spice level)
- ¼ cup lime juice (approximately from 2 limes), or to taste
- 1 tablespoon white wine vinegar
- ¼ teaspoon chili powder
- ¼ teaspoon ground cumin
- ½ teaspoon fine salt
FAQ
- Can I use frozen corn instead of fresh corn?
- Yes, you can use frozen corn for this recipe. Just make sure to defrost and drain it before adding it to your salsa. Although fresh corn is preferred for its sweetness, frozen corn is a great time-saving alternative.
- Is it necessary to cook the corn before adding it to the salsa?
- No, it’s not necessary to cook the corn. Raw corn kernels are delicious and only need to rest for 15 to 20 minutes in the lime juice to enhance their flavor. However, if you prefer a smoky taste, you can grill your corn first.
- How do I prevent the avocado from turning brown in the salsa?
- The lime juice and vinegar in the recipe help keep the avocado green overnight. Although avocado is optional, these acidic ingredients act as natural preservatives to maintain its color.
- Can I make this salsa ahead of time?
- Yes, you can prepare this salsa in advance. For the best flavor, let it marinate for 20 minutes before serving. It keeps well in the refrigerator for 3 to 4 days when covered.
- What are some serving suggestions for corn salsa?
- Corn salsa pairs well with tacos, burritos, and quesadillas. It also complements grilled dishes, like veggie burgers, and can be used as a topping for salads with a drizzle of olive oil and vinegar for extra flavor.
Tips
- Use fresh, sweet corn soon after purchasing to maintain its delicious flavor, as it tends to lose its sweetness over time.
- If you prefer a smoky flavor, grill the corn before preparing the salsa. For a quicker option, use defrosted frozen corn.
- To prevent kernels from scattering, lay the corn flat on a cutting board when slicing off the kernels, rotating as needed.
- Allow the salsa to marinate for about 20 minutes before serving to enhance the flavors.
Equipment
- Chef’s Knife – For chopping the corn, onion, jalapeño, and cilantro.
- Cutting Board – A stable surface for cutting the ingredients.
- Mixing Bowl – A medium-sized bowl to combine all the ingredients.
- Citrus Juicer – To efficiently extract juice from the limes.
- Grill or Grill Pan (optional) – If you choose to grill the corn for a smoky flavor.
