Recent Corn Salsa – Match Foodie Finds

Dive into the fresh flavors of summer with our vibrant and delectably sweet-and-zesty Fresh Corn Salsa, a guaranteed crowd-pleaser for any occasion. Make it in 30 minutes!

Delicious Fresh Corn Salsa

Ready to delight your taste buds with a vibrant, refreshing and delicious recipe? Say hello to our Fresh Corn Salsa! Inspired by summer’s bounty, this salsa is brimming with farm-fresh corn, ripe tomatoes, and a hit of zesty lime.

It’s not just a tasty addition to your table, it’s a celebration of healthy, seasonal eating. This recipe is easy to prepare, incredibly versatile, and the perfect sidekick to your favorite tortilla chips and taco night. Dive into the flavors of summer with us, and let’s get cooking!

Featured Ingredients

For the Boiled Corn

• Fresh corn on the cob
• Avocado oil
• Ground cumin
• Salt

For the Salsa

• Tomatoes (we used the vibrant Campari tomatoes, but you can use what you have on hand)
• Salt
• Red onion, quartered
• Garlic, peeled
• Lime juice
• Rice vinegar or red wine vinegar
• Fresh cilantro

How to Make Fresh Corn Salsa

Get that Corn Ready

Submerge your corn in a large stockpot filled with cold water. Cover and let the water boil. As the water heats up, your corn will be cooking, absorbing all that goodness. Once your corn turns a gorgeous deep yellow color, switch off the heat and extract the corn. Slice those kernels off the cob, aiming for between 2.5-3 cups of corn.

Sizzle and Sear

Warm that avocado oil in a large skillet over medium/high heat. Toss in the corn and sprinkle it with the salt and cumin. The goal is to let those kernels brown, so give it about 10 minutes of cooking time, occasionally stirring. Once done, cool your corn down in the refrigerator.

Tomato Time

Toss your tomatoes with ½ teaspoon of salt and let them rest for 15 minutes to draw out the extra moisture. This will make your salsa fresh, not watery!

Blitz and Blend

Combine your onion and garlic in a food processor until finely minced. After your tomatoes have rested, strain them and gently squeeze out any remaining moisture. Add them to the food processor with the onion and garlic, and pulse until your salsa is at the desired consistency.

Mix and Marinate

Pour your salsa mix into a large serving bowl. Stir in the cilantro, lime juice, and vinegar. Lastly, add your cooled corn and remaining salt, tossing it all together.

Serve or Save

Your fresh corn salsa is ready to devour immediately with some tortilla chips. Or you can refrigerate it to let the flavors meld together – trust us, the wait will be worth it!

What to Serve with Fresh Corn Salsa

• Juicy Grilled Chicken Breast: Fresh corn salsa would make a fantastic topping or side dish for this grilled chicken recipe. The fresh, zesty flavors of the salsa would complement the savory 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 a pop of color.
• Homemade Guacamole: If you’re setting out a spread of dips for a party or gathering, this homemade guacamole recipe would pair beautifully with the fresh corn salsa.
• Rotisserie Chicken Enchiladas: The fresh corn salsa would be a delicious and refreshing counterpoint to this hearty, spicy casserole.
• Fajita Breakfast Burrito: Suggest a dollop of fresh corn salsa on these breakfast burritos for a bright and zesty morning kick.

Top Tips for Fresh Corn Salsa

Don’t forget to taste and adjust your seasoning after all ingredients are combined. If you’re a fan of heat, why not add in some minced jalapeño pepper or a dash of cayenne pepper? It’s all about making this fresh corn salsa your own.

Use Fresh, Quality Ingredients: This might seem obvious, but it can’t be overstated. Using fresh corn on the cob and ripe, juicy tomatoes will make a big difference in the taste and texture of your salsa. If you’re using frozen corn, make sure it’s of high quality and defrost it properly before use.

Don’t Rush the Browning: When you’re browning the corn in the skillet, resist the urge to rush. Giving the corn enough time to brown properly will enhance its sweet flavor and add a delightful crunch that makes this salsa truly special.

Let the Salsa Rest: Once you’ve combined all the ingredients, it might be tempting to dig right in. But if you can, let the salsa sit in the refrigerator for a few hours or even overnight. This allows the flavors to meld together, creating a more complex and rich flavor profile.

Remember, the beauty of making your own salsa is the flexibility it provides. Feel free to play around with the ingredients and quantities until you find the combination that suits your palate perfectly!

Storage

Fresh corn salsa can last in the fridge for up to one week. Be sure to store it in an airtight container to maintain freshness. The flavor may even deepen after the first day as the ingredients have more time to meld together.

Fresh Corn Salsa

Unleash the taste of summer with our vibrant Fresh Corn Salsa, a delightful medley of sweet corn, ripe tomatoes, and a tangy splash of lime that’s sure to brighten up any dish!

Prep:20 minutes minutes

Cook:10 minutes minutes

Total:30 minutes minutes

Ingredients

Boiled Corn

• 6 ears fresh corn on the cob shucked and cleaned (~20 oz. or 2.5 cups frozen corn kernels)
• 3 tablespoons avocado oil
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt

Salsa

• 1 lb. tomatoes halved (we used Campari tomatoes but any kind can be used)
• 1 teaspoon kosher salt separated
• ¼ medium red onion quartered
• 3 cloves garlic peeled
• 2 tablespoons lime juice
• 1 tablespoon rice vinegar or red wine vinegar
• ½ cup chopped fresh cilantro

Instructions 

• Cook the corn: Transfer the corn into a large stock pot. Cover the corn with cold water and cover. Bring the water to a boil. The corn will cook as the water warms and comes to a boil.

• Once the corn has come to a boil and the corn has turned a deep yellow color, turn the heat off. Immediately remove the corn from the water.

• Use a sharp knife to cut the corn kernels off the cob. Transfer the corn kernels to a large mixing bowl (trying to get between 2.5-3 cups). Set aside.

• Brown the corn: Heat avocado oil over medium/high heat in a large skillet. Add the corn to the skillet and season the corn 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 transfer it to the refrigerator to cool.

• Prepare the tomatoes: Add the tomatoes to a bowl and season them with ½ teaspoon of salt. Toss the tomatoes and salt and set aside for 15 minutes to draw out moisture.

• Add the onion and garlic to a food processor and pulse until the onion and garlic are minced.

• After the tomatoes have rested in salt, strain them in a sieve. Gently press the tomatoes so excess water is released. Transfer the tomatoes to the food processor with the onion and garlic.

• Pulse the ingredients together until the tomato reaches the desired consistency.

• Transfer the mixture to a large serving bowl. Add the cilantro, lime juice, and vinegar, and toss all the ingredients together.

• Finally, add the corn and remaining salt to the bowl. Toss the ingredients together.

• Serve immediately with tortilla chips or refrigerate the salsa until ready to serve. The longer the salsa sits, the more flavorful it will be.*

Tips & Notes

• Salt and pepper to taste after all of the ingredients have been mixed.
• To add some spice to the salsa, add minced jalapeño pepper or a ¼ teaspoon of cayenne pepper.

Nutrition facts

Calories: 120kcal Carbohydrates: 16g Protein: 3g Fat: 6g Fiber: 2g Sugar: 6g