Fresh Corn Salsa

mexican corn salad in a white bowl with limes and tortilla chips.

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

Cook 10

Total 30

Fat 6

Carbs 16

Protein 3

Yield

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.

Watch it

Nutrition Facts