Name: Fresh Corn Salsa
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Ingredients: 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

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Mal's Curated Recipes

In a medium serving bowl, combine all of the ingredients. Stir to combine.

Adjust to taste, if necessary: For more zing, add about 1 teaspoon more vinegar or 1 tablespoon more lime juice. For more flavor overall, add another pinch of salt. For more spice, add more jalapeño.

For best flavor, allow the salsa to marinate for 20 minutes before serving. This salsa keeps well in the refrigerator, covered, for 3 to 4 days.

3 cups raw corn kernels* (from about 4 cobs of shucked sweet corn)

1 cup finely chopped red onion (about ½ medium onion)

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

Fresh Corn Salsa

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