My neighbor made this, without jalapeños, but with avocado and gave me half. Super delicious. I added to tacos, but couldn’t help myself—I ate the rest with a fork!
Fresh Corn Salsa
Recipe yields about 4 cups
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 avocado½ 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 taste1 tablespoon white wine vinegar¼ teaspoon chili powder¼ teaspoon ground cumin½ teaspoon fine sea salt
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. NOTES
I just made it with local fresh corn (2 cobs worth) with a few minor adjustments: sauteed the kernels for about 2 minutes to remove starchiness and tempered the red onion (hot water and vinegar) since my mouth and raw onions just don’t get along. The only thing I forgot was that I was at mom’s so no cumin, although there was chili powder leftover from COVID spice buy.
I had bought a local, organic, heirloom tomato to add to it (multiply price of a tomato by the number of adjectives) but mom ate it one night, thinking it was a peach. It was sitting next to the bowl of fresh peaches and when I asked her about it the next day she said she did think it was an odd tasting peach.