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This recipe is a great way to get you to try raw sweet corn if this is your first time. Raw sweet corn is a delicious way to enjoy the summer. It’s crunchy, sweet, and juicy. This Fresh Sweet Corn Salsa will allow you to experience the amazingness of raw sweet corn.

What’s in Corn Salsa?

I love to keep life simple, so I made corn salsa very simple. It’s like pico de gallo but with corn. Fresh sweet corn, tomatoes, red onion, cilantro, jalapeno, and lime juice are all in this salsa. That’s it! This recipe has all my favorite flavors: sweet, spicy, salty, and acidic!

Do you have to use fresh corn?

Fresh corn is not required to make this salsa. However, it will enhance the quality of the salsa. Frozen corn is a good alternative if you want to immediately start the season or have a shortage of fresh corn. Can’t-be-used canned corn will ruin the taste of this recipe. It is usually canned in a liquid that contains sugar and salt.

Grilling the corn will give it a smokey flavor if you don’t like it raw. You can also do the usual boiling, steaming, or oven roasting.

You can learn how to select the best corn by watching this video from Taste of Home.

What else can you add?

Here are some great flavors for corn salsa.

Avocado (the fat balances the heat nicely).

Cotija cheese

Green onion is a good substitute for red onion.

Black Beans

Red bell pepper

How to Serve Corn Salsa

This versatile summer side or condiment is corn salsa. It can be served over food or as a side salad. This week I used it to top my Fish Tacos. It would also go well with Beef Taco Skillets, Sheet Pan Portobello Fajitas, or Easy Cilantro Chicken.


Three ears of sweet corn for $0.90

2 Roma tomatoes ($0.93)

1/4 cup diced Red Onion ($0.07)

One jalapeno ($0.07)

1/4 cup chopped cilantro ($0.17)

Fresh lime juice (2 tbsp) (0.5$)

1/2 tsp salt ($0.02)


Remove the husks from the corn. Cut the stem at the bottom to create a stable, flat surface to place the corn ear on. Slice the corn kernels with a sharp blade by holding the ear upright stem-side down. Place the sliced corn kernels into a large bowl.

Slice the tomatoes. The jalapeno should be finely diced after removing the seeds. The red onion should be finely diced, and the cilantro roughly chopped. Add the tomato, onion, jalapeno, and cilantro to the corn bowl.

Then drizzle the lime juice over the vegetables. Sprinkle salt on top, stir everything well, and then taste. Adjust the amount of lime or salt according to your preference. Serve immediately.

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Joseph M. Kay

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