Corn Salsa

Description

Juicy sweet corn paired with crisp jalapeño, red onion, cilantro, and a tangy lime kick—this fresh summer salsa brings smoky-sweet flavor to any plate. Charred or raw corn both work beautifully depending on the season and mood.

Ingredients

• 3 cups corn kernels (fresh off the cob by hand-cut, thawed frozen, or charred roasted)
• 1 ripe avocado, diced into small cubes
• ½ red onion, finely diced
• 2 jalapeño peppers, seeded and minced
• ¾ cup fresh cilantro, chopped
• Juice of 3–4 lime (about ¼ cup)
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp cumin powder
• ¼ tsp red pepper flakes (optional, for extra kick)

Instructions

1. If using raw fresh corn, cut the kernels from warm or hot cooked cobs. To char: sear whole ears over an open flame or under a broiler until blackened in spots, about 8–10 minutes per side. Let cool slightly, then slice kernels off with a sharp knife.
2. In a large bowl, combine the corn kernels, diced red onion, minced jalapeños, and chopped cilantro. Mix gently.
3. Squeeze the fresh lime juice over everything. The acidity lifts the natural sweetness of the corn.
4. Add olive oil, cumin, salt, and red pepper flakes (if using). Toss to coat evenly.
5. Gently fold in the diced avocado last so it doesn't mash. Use a silicone spatula or the back of a spoon for a careful stir.
6. Taste and adjust salt and lime as needed. It should be balanced between sweet, tart, savory, and spicy.
7. Serve immediately or refrigerate for up to 2 hours before serving. For best flavor, serve within a few hours so the avocado stays fresh.

Notes

• To avoid oxidation on the avocado, press plastic wrap directly onto the surface if storing more than 30 minutes in the fridge.
• Sublime with grilled Mahi-Mahi, shrimp tacos, or scooped up with tortilla chips as an appetizer.
• Add a handful of crumbled feta or queso fresco for a creamy salty contrast.
• For extra smokiness, use corn that's been grilled or charred rather than raw or frozen.