Ingredients
– 3 cups raw corn kernels (from about 4 shucked sweet corn cobs)
– 1 cup finely chopped red onion (about half a medium onion)
– 1 diced ripe avocado (optional)
– 1/2 cup finely chopped fresh cilantro (about 1 bunch)
– 1 to 2 medium jalapeños, finely chopped (use 1 for mild to medium heat, 2 for more spice)
– 1/4 cup lime juice (about 2 limes), adjusted to taste
– 1 tablespoon white wine vinegar
– 1/4 teaspoon chili powder
– 1/4 teaspoon ground cumin
– 1/2 teaspoon fine salt
Instructions
1-First Step: Gather all fresh ingredients and rinse vegetables thoroughly to ensure cleanliness.
2-Second Step: Cut the corn kernels off the cob, dice the tomatoes, chop onions, cilantro, and jalapeño finely.
3-Third Step: In a large bowl, combine all the chopped ingredients and mix gently.
4-Fourth Step: Add fresh lime juice to the mixture and stir well to blend the flavors.
5-Fifth Step: Season with salt and pepper to taste, adjusting heat by adding more jalapeño if preferred.
6-Final Step: Refrigerate the salsa for at least 30 minutes to allow the flavors to meld before serving. This step can be skipped for immediate serving or adapted by adding alternative citrus for dietary preferences.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌽 Use fresh corn as soon as possible to enjoy maximum sweetness and flavor.
🔥 For a smoky twist, grill the corn before making the salsa.
🔪 To easily remove kernels, lay the corn cob flat on a cutting board and slice downward with a sharp knife.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican-inspired
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1/2 cup