Fresh Corn Salsa

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    This salsa keeps well in the refrigerator for 3 to 4 days.


  1. 3 cups raw corn kernels (from about 4 cobs of shucked sweet corn)
  2. 1 c finely chopped red onion (about ½ medium onion)
  3. 1 diced ripe avocado, optional
  4. 1/2 c finely chopped fresh cilantro (about 1 bunch)
  5. 1 to 2 medium jalapeños, finely chopped)
  6. 1/4 c lime juice (about 2 limes), to taste
  7. 1 T white wine vinegar
  8. 1/4 t chili powder
  9. 1/4 t ground cumin
  10. 1/2 t sea salt


  1. In a medium serving bowl, combine corn, red onion, avocado, if using, cilantro, $jalepeno, lime juice, vinegar, chili powder, cumin, and salt. Stir to combine.
  2. For best flavor, allow the salsa to marinate for 20 minutes before serving.

Picture of Recipe

Fresh Corn Salsa - Picture of Recipe
Serves: 8
Prep Time: 15 minutes
Course: Appetizer,Condiment/Sauce
Type of Food: Salsa,Vegetarian
Ethnicity/Origin: Mexican
Key Ingredient: Corn,Cilantro,Jalapeno Peppers
Difficulty: 1 - Easy
Make Ahead: Yes
Themes/Holidays: Cinco de Mayo

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