Fresh Corn Salsa
This corn salsa recipe might just be my favorite thing about summer time. It’s SO GOOD. Because the corn is the star in this salsa, the quality of the corn you choose is pretty important. *While frozen (or even canned) will technically work fine as a substitute, you’re going to love this recipe so much more if you use corn right off the cob! I like to boil my corn while I prep the rest of my ingredients so it doesn’t feel like much of an extra step. I also have a handy little tool that cuts the kernels right off the cob in one fell swoop, but any old knife will work just fine! For an added touch of deliciousness, you can grill your corn instead of boiling it (or just char it over a flame after it’s boiled if you don’t have a grill). If corn isn’t in season or I am unable to get it off the cob, I prefer to use Trader Joe’s frozen roasted corn!
Most of the time when I make this recipe I make it without jalapeños, but if you prefer a kick it is a delicious addition! I added them as an optional ingredient below! If you’re really feeing ambitious, we love to serve this alongside our fresh tomato salsa and roasted tomatillo salsa too!
FRESH CORN SALSA
Ingredients
- 2 1/2 cups cooked corn, fresh* (about 5-6 ears OR frozen corn if corn isn’t in season–see note above)
- 1 1/2 pints cherry or grape tomatoes
- 1/2 cup finely diced red onion
- 2 large avocados, cut into 1/2 inch cubes
- 1/3 cup fresh cilantro, chopped
- 1 jalapeño, diced (optional)
Dressing Ingredients
- 3 T olive oil
- 1/3 cup lime juice (3-4 limes)
- zest of 1 lime
- 1 T honey or sugar
- 1 1/4 t salt
- 1/2 t pepper
Directions
- Shuck and rinse corn and place in a large pot of water. Turn heat to medium-high, cover with a lid, and bring water to a boil. As soon as the water reaches a rolling boil, turn off the heat and leave covered for 5 minutes. Alternately, you can grill the corn for about 5-8 minutes, turning every minute or two until all sides are slightly charred.
- While corn is cooking, prep the rest of the salsa ingredients and make the dressing. Set aside.
- Using tongs, remove corn from the pot and rinse under cold water to cool it off. If desired, char the corn over a flame for a few seconds per side for added depth of flavor.
- Cut cooled corn off the cob and place in bowl. Add remaining salsa ingredients except avocado and toss with dressing. Once all ingredients are thoroughly mixed, gently stir in the avocado. Let sit for 20 minutes to allow flavors to marinate.
- Serve with your favorite chips and ENJOY! Dip can be stored in the fridge covered for 1-2 days, but is best fresh.