Fresh Corn Salsa
This Corn Salsa recipe is a rainbow of bright flavors and textures in every fiesta bite! It’s tangy, salty, sweet, spicy, smoky, fresh, juicy, and crunchy all at the same time.
Ingredients
- •4 ears of sweet corn (husks removed)
- •1 red bell pepper (diced)
- •2 Roma tomatoes (diced)
- •¾ cup diced English cucumber
- •¼ cup diced red onions
- •1-2 jalapeños (seeded)
- •⅓ cup packed cilantro (minced)
- •2 T. lime juice
- •1 T. apple cider vinegar
- •½ tsp. ground cumin
- •½ tsp. salt
- •¼ tsp. garlic powder
- •¼ tsp. smoked paprika
- •¼ tsp. pepper
Instructions
- GRILL CORN: Lightly brush each ear of corn with olive oil. Grease and heat grill to high heat (450 degrees). Once hot, add corn and close the lid. Cook 2-3 minutes on each side, rotating the corn until all of the sides are lightly charred, about 10-12 minutes, closing the lid in between rotations. Set the corn aside and allow to cool enough to handle. Cut the kernels off of the cob and transfer to a large bowl.
- FOR SKILLET CORN: Cut the kernels off of the cob. Heat 1 tablespoon olive oil in large cast iron skillet over high heat. Add the corn and cook, stirring occasionally, until corn starts to char approximately 5-7 minutes. Transfer kernels to a large bowl.
- ASSEMBLE: Add all of the remaining Corn Salsa ingredients to the grilled corn and toss tot evenly coat. Season with additional lime juice and/or salt and pepper to taste.
- SERVE: Let rest for 30-60 minutes at room temperature to let the flavors meld or serve immediately. Corn Salsa will keep covered in the fridge for up to 4-5 days, but is best the first day.
