Fresh Corn Salsa Recipe

This fresh corn salsa recipe is the perfect summer appetizer! It’s made simply with sweet corn, onion, jalapeño, cilantro, lime and a dash of chili powder (avocado is optional).

– 3 cups raw corn kernels* (from about 4 cobs of shucked sweet corn) – 1 cup finely chopped red onion (about ½ medium onion) – Optional: 1 diced ripe avocado – ½ cup finely chopped fresh cilantro (about 1 bunch) – 1 to 2 medium jalapeños, finely chopped (use 1 for mild-to-medium salsa or 2 for more spicy salsa) – ¼ cup lime juice (about 2 limes), to taste – 1 tablespoon white wine vinegar – ¼ teaspoon chili powder – ¼ teaspoon ground cumin – ½ teaspoon fine sea salt


Step 1


All of the ingredients should be mixed together in a bowl that is suitable for serving. For the purpose of combining, stir.

Step 2

Adapt to your preferences, if necessary: Add approximately one teaspoon more of vinegar or one tablespoon more of lime juice to achieve a more zingy flavour.

Step 3

An additional pinch of salt will add more flavour to the dish as a whole. Increase the amount of jalapeño to achieve a higher level of spice.

Step 4

Before serving, let the salsa marinate for twenty minutes to ensure that it has the most flavorful flavour. It is possible to store this salsa in the refrigerator for three to four days while it is covered.

See Also

Garden-Fresh Corn Salad Recipe