My Fresh Sweet Corn Salsa is the perfect summertime topping!
If you’ve never had raw fresh sweet corn, let this recipe be a sign that you totally need to try it.
- 3 ears sweet corn* ($2.25)
- 2 Roma tomatoes ($0.64)
- 1/4 cup diced red onion ($0.15)
- 1 jalapeño ($0.27)
- 1/4 cup chopped cilantro ($0.11)
- 1 fresh lime (2 Tbsp juice) ($0.25)
- 1/2 tsp salt ($0.02)
- Remove the husks and silk from the fresh corn. Cut the stem off the bottom to create a flat, stable surface on which to stand the ear of corn. Stand the ear of corn upright, stem side down, and slice downward with a sharp knife to remove the kernels. Place the sliced kernels in a large bowl.
- Dice the tomatoes. Remove the seeds from the jalapeño, then finely dice. Finely dice the red onion, and roughly chop the cilantro. Add the tomatoes, jalapeño, onion, and cilantro to the bowl with the corn.
- Juice the lime then drizzle about 2 Tbsp of the juice on top of the vegetables. Sprinkle the salt over top, give everything a good stir, taste, then adjust the lime or salt to your liking. Serve immediately.
Fresh sweet corn is one of the best parts of summer and when it’s raw it is deliciously sweet, crunchy, and *juicy*. And this Fresh Sweet Corn Salsa is the perfect way for you to dip your toes into the waters and experience the awesomeness that is raw sweet corn. All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.
Cassie
I like to keep things simple in life, so I made my corn salsa super simple, kind of like a pico de gallo with corn.
It has fresh sweet corn, tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. That’s it!
It hits all my favorite flavor elements: sweet, salty, acidic, and spicy!
How to Make Sweet Corn Salsa Step-by-Step Photos
Prep the corn: Remove the husk and silk from three ears of fresh sweet corn. Slice the stem off the bottom to create a flat surface on which to stand the ear of corn.
Stand the ear up on its end, then use a sharp knife to slice downward to remove the kernels. I like to do this on a rimmed baking sheet to catch the kernels as they fall.
Prepare the other vegetables: Dice three Roma tomatoes. Try to make it a small dice, similar in size to the corn kernels. Remove the seeds from one jalapeño, then finely dice.
Finely dice about ¼ cup red onion and roughly chop about ¼ cup fresh cilantro. Assemble the salsa: Add the corn, tomatoes, jalapeño, red onion, and cilantro to a bowl. Squeeze the juice from one lime, then add about 2 Tbsp of the juice to the bowl.
Sprinkle ½ tsp salt over top. Combine and Serve: Stir until everything is combined and coated in juice and salt.
Serve immediately or refrigerate for later. If refrigerating, make sure to give it a good stir before serving to redistribute the juices. What Else Can You Add?
If you do want to fancy it up some, here are some other great flavors that would be awesome in corn salsa:
- Avocado (the fat will balance the heat nicely)
- Cotija cheese
- Green onion (a great sub for red onion, if needed)
- Black beans
- Red bell pepper
How to Serve Corn Salsa
Corn salsa is that great all-purpose summer condiment or side. You can serve it on things or just as a sort of side salad to your meal.
I think it’s delicious on top of my Fish Tacos as the sweet, tangy crunch is the PERFECT contrast to the flaky fish. It also pairs wonderfully with our easy Chicken Enchiladas to cut through the richness.
But if you’re in the mood for something veggie-packed, try it alongside Sheet Pan Portobello Fajitas; the earthy mushrooms really benefit from the zing of the salsa.
