Fresh Corn Salsa

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

1. 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.
2. 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.
3. 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.
4. 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.

Frequently Asked Questions

How long does it take to make Fresh Corn Salsa?

Fresh Corn Salsa takes 20 mins prep and 12 mins cook time.

How many servings does Fresh Corn Salsa make?

This recipe makes 10 servings. You can easily scale the ingredients up or down.

What type of cuisine is Fresh Corn Salsa?

Fresh Corn Salsa is a Mexican dish, typically served as a side.

What are the main ingredients in Fresh Corn Salsa?

The key ingredients include ears of sweet corn, red bell pepper, roma tomatoes, diced english cucumber, diced red onions, and 9 more ingredients.