Simple Corn Salsa
Servings: 4 -6 servings
Bursting with crunchy, juicy and sweet corn kernels and ton of other fresh summer flavors, this simple corn salsa is a MUST-TRY!
- 4 ears of sweet corn husks removed
- ¼ medium red onion
- 1 jalapeno
- 1 lime juiced (about 2 tablespoons fresh lime juice)
- 1 roma tomato
- 1 avocado
- 1/3 cup fresh cilantro
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- Tortilla chips for serving
Grill the corns for 5-10 minutes, or until nicely charred.
Finely chop the red onion. Cut the jalapeno in half, discard all or half of the seeds (depending how spicy you want your salsa*), and finely chop it.
In a medium bowl, combined chopped onion, jalapeno and lime juice. Let it marinate for at least 5 minutes. (This will soften the pungent flavors.)
Cut the tomato in half, remove the seeds and cut into small cubes. Cut the avocado into small cubes as well. Chop the cilantro**.
Add the tomatoes, avocado, cilantro, olive oil and salt into the onion mixture. Mix well. Serve with tortilla chips.
*Removing all the seeds of jalapeno yield mild salsa.
**Before chopping the cilantro, tightly gather the leaves, place your knife on its side on top and smash a few times (same way you crush garlic cloves). It releases the strong flavor (like when you bruise the mint) and evenly distributes the flavor in the salsa.
Store the salsa in the fridge, covered, for up to 2 days. Drizzle fresh lime juice right before serving to brighten up the flavors.
For step-by-step photos and additional notes, read the post above.