Immerse yourself in the fresh flavors of summer with our vibrant and deliciously sweet and savory taste Fresh corn salsa, a guaranteed crowd pleaser for any occasion. Do it in 30 minutes!
Delicious fresh corn salsa
Are you ready to delight your taste buds with a vibrant, refreshing and delicious recipe? say hello to our Fresh corn salsa! Inspired by the bounty of summer, This salsa is packed with farm-fresh corn, ripe tomatoes and a dash of zesty lime.
Not only is it a tasty addition to your table, it also pays homage to healthy, seasonal eating. This recipe is easy to make, incredibly versatile, and the perfect addition to your favorite tortilla chip and taco night. Immerse yourself in the flavors of summer with us and let’s cook!
What distinguishes our fresh corn salsa?
Homemade freshness: Unlike store-bought versions, this fresh corn salsa recipe is freshly homemade and offers an explosion of natural flavors and mouthfeel that can’t be replicated in a factory 😀
Customizable warmth: The recipe allows you to adjust the heat to your liking. You can add chopped jalapeño or a pinch of cayenne pepper for a tangy kick, or keep it milder – it’s up to you!
Quality ingredients: Using fresh, high-quality ingredients like ripe corn on the cob, Campari tomatoes and avocado oil makes a noticeable difference in the flavor profile, delivering a taste like no other.
Recommended ingredients
For the boiled corn
- Fresh corn on the cob
- avocado oil
- Ground cumin
- Salt
For the salsa
- Tomatoes (we used the strong Campari tomatoes, but feel free to use what you have on hand)
- Salt
- Red onion, quartered
- garlic, peeled
- lime juice
- rice vinegar or red wine vinegar
- Fresh coriander
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How to make fresh corn salsa
Prepare the corn
Submerge your corn in a large stockpot of cold water. Cover and let the water boil. As the water heats up, your corn will cook and absorb all the goodness. Once your corn turns a beautiful deep yellow color, turn off the heat and extract the corn. Cut these kernels off the cob and aim to get between 2.5 and 3 cups of corn.
Fry and sear
Heat the avocado oil in a large skillet over medium/high heat. Add the corn and sprinkle with salt and cumin. The goal is to brown the kernels. So give the dish about 10 minutes cooking time and stir occasionally. Once done, chill your corn in the refrigerator.
tomato Time
Toss your tomatoes with half a teaspoon of salt and let them sit for 15 minutes to draw out excess moisture. This will keep your salsa fresh and not watery!
Flash and Glare
Combine your onion and garlic in a food processor until finely minced. After the tomatoes have rested, strain them and gently squeeze out any remaining moisture. Place them in the food processor along with the onion and garlic and chop until your salsa is the consistency you want.
Mix and marinate
Pour your salsa mix into a large serving bowl. Stir in the cilantro, lime juice, and vinegar. Finally, add your cooled corn and the remaining salt and mix everything together.
Serve or save
Your fresh corn salsa is ready to eat with some tortilla chips. Or you can pop it in the fridge to let the flavors blend – trust us, it will be worth the wait!
Try it!
How to cook perfect corn
We use freshly cooked candy corn for this fresh corn salsa. Use our foolproof recipe for cooking corn on the cob – you can’t go wrong!
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What to serve with fresh corn salsa
- Juicy grilled chicken breast: Fresh corn salsa makes a great topping or side for this grilled chicken recipe. The fresh, zesty flavors of the salsa would complement the hearty chicken perfectly.
- Meal Prep Carnitas Burrito Bowls: The fresh corn salsa could be a colorful, nutritious addition to these meal prep bowls. It would add a fresh crunch and pop of color.
- Homemade guacamole: If you’re preparing a selection of dips for a party or get together, this homemade guacamole recipe pairs beautifully with fresh corn salsa.
- Fried chicken enchiladas: The fresh corn salsa would be a delicious and refreshing counterpoint to this hearty, flavorful casserole.
- Fajita breakfast burrito: Suggest a dollop of fresh corn salsa with these breakfast burritos for a bright and zesty morning kick.
Top tips for fresh corn salsa
Don’t forget to taste and adjust the spices after all the ingredients are mixed. If you’re a fan of spiciness, why not add some chopped jalapeño pepper or a pinch of cayenne pepper? It’s all about making this fresh corn salsa your own.
Use fresh, quality ingredients: This may seem obvious, but it cannot be overemphasized. Using fresh corn on the cob and ripe, juicy tomatoes will make a world of difference in the flavor and texture of your salsa. If you’re using frozen corn, make sure it’s high quality and thaw properly before using.
Don’t rush the Browning: When you’re pan-frying the corn, resist the urge to rush. Giving the corn enough time to brown properly enhances its sweet flavor and provides a delicious crunch that makes this salsa extra special.
Let the salsa sit: Once you’ve combined all the ingredients, it might be tempting to jump right in. But if you can, let the salsa sit in the fridge for a few hours or even overnight. This allows the flavors to blend together, creating a more complex and rich flavor profile.
Remember: the beauty of making your own salsa is the flexibility it offers. Feel free to play around with the ingredients and quantities until you find the combination that suits your taste buds perfectly!
FAQ
Can I use canned or frozen corn instead of fresh?
Yes, you can use canned or frozen corn if fresh corn on the cob isn’t available or practical. If using frozen corn, be sure to thaw and drain well before using. If you use cans, be sure to rinse and drain to remove excess sodium.
Can fresh corn salsa be frozen?
While you can technically freeze fresh corn salsa, it’s not generally recommended. The tomatoes and corn may become mushy in texture as they thaw. Enjoy your salsa fresh or chilled for up to a week.
What can I serve with fresh corn salsa?
Fresh corn salsa is extremely versatile and can be served with a wide variety of dishes. It is perfect as a dip for tortilla chips or as a topping for tacos, burritos or enchiladas. It also pairs beautifully with grilled meat or fish, and can add a fresh, flavorful touch to salads or cereal bowls. In addition, you can use it as a colorful and savory accompaniment to scrambled eggs or omelets for a hearty breakfast or brunch.
storage
Fresh corn salsa can be kept in the refrigerator for up to a week. Be sure to store it in an airtight container to preserve freshness. The flavor can become even more intense after the first day as the ingredients have more time to blend together.
Fresh corn salsa
Unleash the taste of summer with our vibrant Fresh Corn Salsa, a delicious blend of sweetcorn, ripe tomatoes and a tangy squeeze of lime that brightens up any dish!
Preparation:20 protocol
Cook:10 protocol
In total:30 protocol
Ingredients
Boiled Corn
- 6 Ears of fresh corn cobs hulled and cleaned (about 20 ounces or 2.5 cups frozen corn kernels)
- 3 tablespoon avocado oil
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
salsa
- 1 Lb. tomatoes halved (we used Campari tomatoes, but any variety can be used)
- 1 teaspoon kosher salt separated
- ¼ medium red onion quartered
- 3 cloves Garlic peeled off
- 2 tablespoon lime juice
- 1 tablespoon rice vinegar or red wine vinegar
- ½ Cup chopped fresh coriander
instructions
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Boil the corn: Place the corn in a large soup pot. Cover and cover the corn with cold water. Bring the water to a boil. The corn will cook when the water warms up and comes to a boil.
-
Once the corn has come to a boil and turned a deep yellow color, turn off the heat. Immediately remove the corn from the water.
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Cut the corn kernels off the cob with a sharp knife. In a large mixing bowl, add the corn kernels (try to get between 2.5 and 3 cups). Put aside.
-
Fry the corn: Heat avocado oil in a large skillet over medium/high heat. Add the corn to the pan and season with salt and cumin. Cook the corn for about 10 minutes, stirring occasionally. The goal is to brown the corn. Transfer the corn to a plate or bowl and place in the refrigerator to cool.
-
Prepare the tomatoes: Place the tomatoes in a bowl and season with ½ teaspoon salt. Mix the tomatoes and salt together and let sit for 15 minutes to draw out the moisture.
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Place the onion and garlic in a food processor and chop until the onion and garlic are minced.
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After the tomatoes have rested in the salt, strain them through a sieve. Gently press the tomatoes to release excess water. Place the tomatoes in the food processor along with the onion and garlic.
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Blend the ingredients until the tomato has reached the desired consistency.
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Place the mixture in a large serving bowl. Add the coriander, lime juice and vinegar and mix all the ingredients together.
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Finally, add the corn and the remaining salt to the bowl. Mix the ingredients together.
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Serve immediately with tortilla chips or refrigerate the salsa until ready to serve. The longer the salsa sits, the more aromatic it becomes.*
tips and hints
- After mixing all the ingredients, season with salt and pepper.
- To add some spice to the salsa, add chopped jalapeño pepper or ¼ teaspoon cayenne pepper.
nutritional information
Calories: 120kcal Carbohydrates: 16G Protein: 3G Fat: 6G Fiber: 2G Sugar: 6G
Photography: The photos captured in this post are by Ashley McGlaughlin of The Edible Perspective.