Easy Corn Salsa

How to Make Easy Corn Salsa

1. 1

   Step 1: Prep and char the corn

   Active 2 min · Passive 5 min

   If using canned corn, drain well; if frozen, thaw and drain. Heat a medium skillet over medium-high heat, add 1 tablespoon olive oil and the 2 cups (330g) corn, and cook, stirring occasionally, until kernels are lightly browned in spots (about 5 minutes unattended while you flip/stir once or twice). Remove from heat and transfer to a bowl to cool slightly.

   For this step

   • 2 cupsCorn kernels (fresh, frozen and thawed, or canned and drained)
   • 1 tablespoonOlive oil
   
2. 2

   Step 2: Chop the vegetables

   Active 7 min

   While the corn cools, halve 1½ cups (225g) cherry tomatoes, finely dice 1/4 cup (40g) red onion, seed and mince 1 jalapeño, and chop 1/4 cup (15g) fresh cilantro. Aim for even sizes so the salsa mixes and presents nicely.

   For this step

   • 1 1/2 cupsCherry or grape tomatoes, halved
   • 1/4 cupRed onion, finely diced
   • 1 wholeJalapeño, seeded and minced (or more to taste)
   • 1/4 cupFresh cilantro, chopped
   
3. 3

   Step 3: Combine and dress

   Active 2 min

   Add the tomatoes, red onion, jalapeño and cilantro to the bowl with the cooled corn. Pour in 2 tablespoons (30ml) fresh lime juice and sprinkle 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon ground cumin over the mixture. Toss gently to combine and taste, adjusting salt or lime as desired.

   For this step

   • 2 tablespoonsFresh lime juice
   • 1 teaspoonKosher salt
   • 1/4 teaspoonFreshly ground black pepper
   • 1/4 teaspoonGround cumin
   
4. 4

   Step 4: Let flavors meld

   Passive 3 min

   Cover and let the salsa rest in the refrigerator or at room temperature for at least 3 minutes (up to 1 hour) so the flavors marry; this short rest mellows the raw onion and brightens the lime. If making ahead, refrigerate up to 24 hours and bring back to near-room temperature before serving.
   
5. 5

   Step 5: Serve and customize

   Active 1 min

   Give the salsa a final stir, adjust seasoning if needed, and serve about 1 cup (85g) per person with tortilla chips, as a taco topping, or alongside grilled meats. For variations, stir in diced avocado (add just before serving) or swap lime for a splash of orange juice for sweetness.
   

1. If using canned corn, drain well; if frozen, thaw and drain. Heat a medium skillet over medium-high heat, add 1 tablespoon olive oil and the 2 cups (330g) corn, and cook, stirring occasionally, until kernels are lightly browned in spots (about 5 minutes unattended while you flip/stir once or twice). Remove from heat and transfer to a bowl to cool slightly.
2. While the corn cools, halve 1½ cups (225g) cherry tomatoes, finely dice 1/4 cup (40g) red onion, seed and mince 1 jalapeño, and chop 1/4 cup (15g) fresh cilantro. Aim for even sizes so the salsa mixes and presents nicely.
3. Add the tomatoes, red onion, jalapeño and cilantro to the bowl with the cooled corn. Pour in 2 tablespoons (30ml) fresh lime juice and sprinkle 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon ground cumin over the mixture. Toss gently to combine and taste, adjusting salt or lime as desired.
4. Cover and let the salsa rest in the refrigerator or at room temperature for at least 3 minutes (up to 1 hour) so the flavors marry; this short rest mellows the raw onion and brightens the lime. If making ahead, refrigerate up to 24 hours and bring back to near-room temperature before serving.
5. Give the salsa a final stir, adjust seasoning if needed, and serve about 1 cup (85g) per person with tortilla chips, as a taco topping, or alongside grilled meats. For variations, stir in diced avocado (add just before serving) or swap lime for a splash of orange juice for sweetness.