My Favorite Corn Salsa

It’s cookout season so I thought I would share one of my favorite take alongs.  I honestly don’t remember where the inspiration for this came from.  There was a recipe once upon a time, but it’s morphed several times since then.  That’s the nifty thing about salsa.  You can add stuff.  Leave stuff out.  Use whatever you have in the vegetable drawer.  This particular salsa is very yummy on chips.  I usually use the baked scoops because it’s a really chunky salsa and that’s the best way to get the most salsa per chip.  Blue corn chips work well too.  They’re sturdy enough to scoop this out of the bowl.  It’s also incredibly yummy on grilled chicken or fish.  It dresses a salad very nicely as well.  Sometimes I add black beans to make it a little hardier.  All that said, feel free to just use the recipe as inspiration and take it in whatever direction makes you happy.

You can make most of this ahead of time. It will last a day or two in the fridge, sans tomatoes. Sometimes I make extra as long as I’m chopping and then parcel it out over a couple of days. Just add the tomatoes at the last minute proportionate to the amount of corn mixture that you’re using.

You can get everything you need for this recipe at the farmer’s market. Except maybe the limes. My farmer’s markets don’t carry limes because we don’t have much of a lime crop in Virginia. The fresher the produce the better and it’s always a good idea to support the local farms and farm families.

Good? Yes, and pretty too!
Easy? Yes, and versatile too!
Good for company? Absolutely – as a dip or a side or a relish
Special shopping? You have to have fresh corn and tomatoes. Canned or frozen will not do.

Corn Salsa


2-3 ears fresh corn (yellow, white, bicolor – you decide)
1 medium onion, diced (I like a sweet onion in this. If it’s very large, as they tend to be, just use half)
2 jalapeno peppers, seeded and diced
Juice of 1 lime
1/4 C chopped fresh cilantro
1-2 tsp chili powder
1-2 tsp ground cumin
salt to taste
2-3 medium slicing tomatoes, diced


Cut the kernels from the cobs.
In a large bowl mix everything except the tomatoes.
Cover and put in the refrigerator 2-3 hours. You can do this up to a day ahead if you like.
15-20 minutes before you serve fold in the diced tomatoes.
Serve with chips or as a salsa with grilled chicken or fish.

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