Fresh Corn Salsa

Prep Time:

20 minutes




  • 3 cups raw corn kernels, about 4 cobs of fresh sweet corn
  • 1 cup red onion,  finely chopped
  • ½ cup fresh cilantro, finely chopped, 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
  • 1 tbsp white wine vinegar
  • ¼ tsp chili powder
  • ¼ tsp ground cumin
  • ½ tsp fine sea salt

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  1. In a medium serving bowl, combine all of the ingredients. Stir to combine.
  2. 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.
  3. 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. Enjoy!

Tip: When cutting the kernels off the cob, lay the corn on a cutting board, and slice the kernels off lengthwise.

Always great paired with tortilla chips for dipping!

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