Is there anything more delightful than the crunch of fresh corn on a warm summer day? Seriously, it’s like a burst of sunshine in every bite. This corn salsa is not just a recipe; it’s a celebration of simplicity, a dance of flavors that feels like a backyard barbecue with your favorite people. Whether you’re scooping it up with chips or adding it to tacos, it’s the kind of dish that makes you wonder why you haven’t been making it your whole life.
Steps
- Begin by gathering all the ingredients: 3 cups of raw corn kernels, 1 cup of finely chopped red onion, ½ cup of chopped fresh cilantro, 1 to 2 finely chopped jalapeños, ¼ cup of lime juice, 1 tablespoon of white wine vinegar, ¼ teaspoon each of chili powder and ground cumin, and ½ teaspoon of fine salt. Avocado is optional.
- In a medium-sized serving bowl, combine the corn kernels, red onion, cilantro, jalapeño, lime juice, white wine vinegar, chili powder, ground cumin, and salt. Mix everything together thoroughly.
- Taste the salsa and adjust the seasoning as needed. For extra zing, add more lime juice or vinegar. Increase the salt for enhanced flavor or jalapeño for additional spice.
- Allow the mixture to rest for about 20 minutes to let the flavors meld. Store covered in the refrigerator for up to 3 to 4 days for optimal freshness.
Ingredients
- 3 cups raw corn kernels (from about 4 cobs of fresh sweet corn)
- 1 cup finely chopped red onion (about half of a medium onion)
- Optional: 1 diced ripe avocado
- ½ cup finely chopped fresh cilantro (approximately 1 bunch)
- 1 to 2 medium jalapeños, finely chopped (use 1 for a milder salsa or 2 for more heat)
- ¼ cup lime juice (approximately 2 limes), adjust to taste
- 1 tablespoon white wine vinegar
- ¼ teaspoon chili powder
- ¼ teaspoon ground cumin
- ½ teaspoon fine salt
FAQ
- Can I use canned corn for the corn salsa?
- While fresh corn is recommended for its sweet flavor, canned corn can be used as a last resort if you enjoy its taste. For the best results, try using defrosted frozen corn or grilled corn for a smoky flavor.
- Is it necessary to cook the corn for this salsa?
- No cooking is required for this recipe. The raw sweet corn provides a delightful crunch and fresh taste. Just let it rest for 15 to 20 minutes in the lime juice to enhance the flavors.
- How can I make the salsa spicier?
- To add more heat to your salsa, include an extra jalapeño. Start with one for a mild-to-medium spice level and add another for a spicier kick.
- How do I prevent the avocado from browning if I add it to the salsa?
- The lime juice and vinegar in the recipe help keep the avocado fresh and green. If you opt to include avocado, it will maintain its color overnight.
- How long can I store the corn salsa?
- This salsa can be stored in the refrigerator, covered, for up to 3 to 4 days while maintaining its flavor.
Tips
- Use Fresh Corn Promptly: To achieve the best flavor, purchase fresh sweet corn and use it as soon as possible, as corn tends to lose its sweetness over time.
- Raw Corn is Flavorful: You can use raw corn kernels directly in the salsa. Allow them to rest for 15-20 minutes to absorb the lime juice, enhancing their taste.
- Stable Corn Cutting Technique: When cutting corn off the cob, lay it flat on a cutting board and slice off strips lengthwise. This method prevents the kernels from scattering and provides a stable surface for cutting.
- Optional Avocado Addition: While the salsa is delicious on its own, adding avocado can provide a creamy texture. The lime juice and vinegar help maintain the avocado’s color and freshness overnight.
Equipment
- Chef’s Knife – A sharp knife is essential for cutting corn off the cob and finely chopping ingredients like onions, jalapeños, and cilantro.
- Cutting Board – A sturdy cutting board is necessary for safely cutting the corn and other ingredients.
- Citrus Juicer – A manual or electric juicer can help efficiently extract lime juice.
- Mixing Bowl – A medium-sized mixing bowl is needed to combine and mix the ingredients.
