Simple Recipes for Every Day
Corn Salsa
- Serves: 8
- Prep Time: 15 min
- Cook Time: 6 min
Ingredients
- 4 ears sweet yellow corn, cooked, (or 3 cups frozen corn, thawed; see note)
- 1 pound tomatoes, seeded and diced (we like Roma)
- ⅓ cup finely chopped red onion
- 1 jalapeño, seeded and minced
- ⅓ cup finely chopped fresh cilantro
- ¼ cup lime juice, (from 2 limes), plus more to taste
- 1 garlic clove, minced
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Sea salt, to taste
- Chili powder or hot sauce, to taste (optional)
Ingredients
- 4 ears sweet yellow corn, cooked, (or 3 cups frozen corn, thawed; see note)
- 1 pound tomatoes, seeded and diced (we like Roma)
- ⅓ cup finely chopped red onion
- 1 jalapeño, seeded and minced
- ⅓ cup finely chopped fresh cilantro
- ¼ cup lime juice, (from 2 limes), plus more to taste
- 1 garlic clove, minced
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Sea salt, to taste
- Chili powder or hot sauce, to taste (optional)
Method
- Bring a large pot of water to a boil. Add the corn and cook until just tender, about 5 minutes. Drain and rinse in cold water just until cool enough to handle.
- Slice the kernels off the cobs and place them in a large bowl. Add the tomatoes, onion, jalapeño, cilantro, lime juice, minced garlic, cumin, garlic powder, and onion powder. Add the salt and chili powder, if using.
Notes
Feel free to grill the corn for added flavor! Preheat the grill on medium. Place the corn on the grill. Cover and cook, turning every 2-3 minutes, until kernels are tender, about 15 minutes. Remove from the grill and let cool slightly. If you’re really in a pinch, canned corn (2 (15.25-ounce) cans, drained) will work!