Corn Salsa

If you look, you’ll find quite a few salsas on this site.  I love them, and many goto salsa versions and am always looking for more.  Here I show you how to make a simple corn salsa – one of my favorites.  Obviously you can use a salsa like this on tacos, and other Mexican food (and I do use it that way), but it’s versatile enough to use with a perfectly cooked piece of chicken, pork, fish, steak, or just about any protein.  The corn (which good quality) provides a great, sweet, herby flavor, and a crunchy texture.  Hope you enjoy it, as much as I do!!

Recipe Overview & Keys to Success

For the best Corn Salsa you just need to watch a few things:

  1. The quality of the corn is key.  I don’t like to make this is frozen or canned corn – only fresh off the cob.  That ensures you’ll get the best flavors and textures.
  2. Balance is very important in simple salsas like this.  The corn is the main component, but you need to have the right about of seasoning (salt and pepper) and acidity – which comes from the lime juice.  The only way to get there is to taste, adjust and taste, again and again.
  3. Finally you need to sear the corn, over high heat, quickly.  If you allow the pan to get very hot, you can get some nice char on the corn (adding flavor) without overcooking it and losing the nice texture.


Ingredients for Corn Salsa (for 2 -3)

  • 1 large ear of corn
  • 1 lime
  • 2 tablespoons chopped cilantro
  • 1 shallot diced
  • Drizzle of olive oil
  • Salt and pepper

Making the Salsa

  • Shuck the corn and cut the kernels off the cob
  • Heat a sauté pan over high heat until it is very hot; then coat the bottom with olive oil
  • Add the corn to the pan, and season with salt and pepper; don’t toss the corn, simply allow it sear and caramelize for between 1 – 2 minutes
  • Toss the corn to cook the other side for about 30 seconds, and remove to a bowl to cool
  • Dice the shallot and chop the cilantro
  • Add both to the corn, along with the juice of about a 1/3 of the lime and a drizzle of olive oil
  • Stir to combine and taste
  • Adjust the seasoning or the lime juice if needed

Serve it up with your favorite Tex-Mex food, or as I said above  you can also use as a garnish for all kinds of dishes.  Hope you enjoy it as much as I do!

Corn Salsa

Comments (8 )

marion carlson
January 24th, 2012 - 7:10am
What do you think of serving this salsa with chili and cornbread for the Super Bowl party? BTW, Go Pats!
January 26th, 2012 - 8:06pm
Would be great as a topping for the chili. If you're looking for a dip for chips...maybe add some chopped tomato as well.
marion carlson
February 6th, 2012 - 2:44pm
We here in New England don't have the benefit of fresh corn in February. I used frozen corn and absorbed as much moisture as possible with paper towels before continuing. I can see the benefit of fresh corn but it was a delicious accompaniment to the Super Bowl chili (too bad the Pats lost). It did have a little unwanted liquid but the flavor is very good. The 'sear' of the corn added greatly to the flavor.
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