Fresh Corn Salsa

Name: Fresh Corn Salsa
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 10 -12 servings
Ingredients: 4 ears of sweet corn; 1 red bell pepper; 2 roma tomatoes; 3/4 cup diced English cucumber; 1/4 cup diced red onions; 1-2 jalapeños; 1/3 cup packed cilantro; 2 tablespoons lime juice; 1 tablespoon apple cider vinegar; 1/2 tsp EACH ground cumin, salt; 1/4 tsp EACH garlic powder, smoked paprika, pepper

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Prep Time
20 mins
Cook Time
20 mins
Total Time
32 mins
Servings
10 -12 servings
Course
Appetizer
Cuisine
Mexican

Fresh Corn Salsa

Victor Mills

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This Corn Salsa Recipe is a MUST MAKE recipe this season! It’s tangy, salty, sweet, spicy, smoky, fresh, juicy, and crunchy all at the same time. This Corn Salsa is made with charred, caramelized sweet corn, crispy bell peppers, crunchy cucumbers, juicy tomatoes, spicy jalapenos, kickin’ garlic and zesty cilantro all brightened by fresh lime juice. This Corn Salsa recipe can be served as an appetizer with just chips at any potluck or pile it on tacos, quesadillas, grilled chicken, salmon, and pork. It also makes a fabulous side to practically everything because it is delicious with just a fork! No matter how you serve this Corn Salsa recipe, you will be blown away at just how fabulous it is!

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Ingredients

Servings

4 ears of sweet corn husks removed
1 red bell pepper diced
2 roma tomatoes diced
3/4 cup diced English cucumber
1/4 cup diced red onions
1-2 jalapeños seeded, deveined, minced (1 for mild)
1/3 cup packed cilantro minced
2 tablespoons lime juice
1 tablespoon apple cider vinegar
1/2 tsp EACH ground cumin, salt
1/4 tsp EACH garlic powder, smoked paprika, pepper

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Instructions

GRILL CORN: Lightly brush each ear of corn with olive oil. Grease and heat grill to high heat (450 degrees). Once hot, add corn and close the lid. Cook 2-3 minutes on each side, rotating the corn until all of the sides are lightly charred, about 10-12 minutes, closing the lid in between rotations. Set the corn aside and allow to cool enough to handle. Cut the kernels off of the cob and transfer to a large bowl.
OR SKILLET CORN: Cut the kernels off of the cob. Heat 1 tablespoon olive oil in large cast iron skillet over high heat. Add the corn and cook, stirring occasionally, until corn starts to char approximately 5-7 minutes. Transfer kernels to a large bowl.
ASSEMBLE: Add all of the remaining Corn Salsa ingredients to the grilled corn and toss tot evenly coat. Season with additional lime juice and/or salt and pepper to taste.
SERVE: Let rest for 30-60 minutes at room temperature to let the flavors meld or serve immediately. Corn Salsa will keep covered in the fridge for up to 4-5 days, but is best the first day.