Fresh corn salsa

Step by Step

Step 1

Cook the corn: Transfer the corn into a large stock pot. Cover the corn with cold water and cover. Bring the water to a boil. The corn will cook as the water warms and comes to a boil.

Step 2

Once the corn has come to a boil and the corn has turned a deep yellow color, turn the heat off. Immediately remove the corn from the water.

Step 3

Use a sharp knife to cut the corn kernels off the cob. Transfer the corn kernels to a large mixing bowl (trying to get between 2.5-3 cups). Set aside.

Step 4

Brown the corn: Heat avocado oil over medium/high heat in a large skillet. Add the corn to the skillet and season the corn with salt and cumin. Cook the corn for about 10 minutes, stirring occasionally. The goal is to brown the corn. Transfer the corn to a plate or bowl and transfer it to the refrigerator to cool.

Step 5

Prepare the tomatoes: Add the tomatoes to a bowl and season them with ½ teaspoon of salt. Toss the tomatoes and salt and set aside for 15 minutes to draw out moisture.

Step 6

Add the onion and garlic to a food processor and pulse until the onion and garlic are minced.

Step 7

After the tomatoes have rested in salt, strain them in a sieve. Gently press the tomatoes so excess water is released. Transfer the tomatoes to the food processor with the onion and garlic.

Step 8

Pulse the ingredients together until the tomato reaches the desired consistency.

Step 9

Transfer the mixture to a large serving bowl. Add the cilantro, lime juice, and vinegar, and toss all the ingredients together.

Step 10

Finally, add the corn and remaining salt to the bowl. Toss the ingredients together.

Step 11

Serve immediately with tortilla chips or refrigerate the salsa until ready to serve. The longer the salsa sits, the more flavorful it will be.*

Tips and Warnings

Salt and pepper to taste after all of the ingredients have been mixed.
To add some spice to the salsa, add minced jalapeño pepper or a ¼ teaspoon of cayenne pepper.

Ingredient

Medium red onion

0.25 0.25
Lime juice

29.57 ml 1.03 fl. ozs
Ground cumin

4.93 ml 0.17 fl. ozs
Avocado oil

44.36 ml 1.55 fl. ozs
Chopped fresh cilantro

118.29 ml 4.14 fl. ozs
Ears fresh corn on the cob

6 6
Kosher salt

4.93 ml 0.17 fl. ozs
Garlic

3 pcs 3 pcs
Rice vinegar or red wine vinegar

1 tablespoon 14.79 ml
Tomatoes

1 lb 0.45 kg

Amount Per Serving
	Calories	120 kcal
	Carbohydrates	16 g
	Protein	3 g
	Fat	6 g
	Fiber	2 g
	Sugar	6 g

View nutrition facts

Fresh corn salsa

Summary