Corn Salsa Recipe

Name: Barrio Tacos Lakewoods Corn Salsa Recipe
Cook time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 cups fresh corn kernels (from about 2 ears) or frozen, thawed; 1 cup roma or vine-ripe tomatoes, seeded and diced; 0.5 cup red onion, finely diced; 1 piece jalapeño, seeded and minced (adjust for heat); 0.5 cup fresh cilantro, chopped; 3 tbsp fresh lime juice (about 1–2 limes); 1 tbsp extra-virgin olive oil; 0.25 tsp ground cumin; 0.75 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 cup optional: diced avocado; 0.5 cup optional: chopped green bell pepper; 1 tsp olive oil for brushing

Inspired by Barrio Tacos Lakewood

Time20m

Serves6

Make Corn Salsa Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fresh salsa

2 cups fresh corn kernels (from about 2 ears) or frozen, thawed

1 cup roma or vine-ripe tomatoes, seeded and diced

1/2 cup red onion, finely diced

1 piece jalapeño, seeded and minced (adjust for heat)

1/2 cup Fresh cilantro, chopped

3 tbsp fresh lime juice (about 1–2 limes)

1 tbsp extra-virgin olive oil

1/4 tsp Ground cumin

3/4 tsp kosher salt

1/4 tsp freshly ground black pepper

1 cup optional: diced avocado

1/2 cup optional: chopped green bell pepper

For charred (optional)

1 tsp olive oil for brushing

Method

Prepare corn

If using fresh corn

Shuck 2 ears of corn and remove silk. Hold an ear upright on a cutting board and slice down with a sharp knife to remove kernels. Collect about 2 cups kernels.

If using frozen corn

Thaw frozen corn completely and drain any excess water. Pat dry with paper towels to avoid diluting the salsa.

Optional char for extra flavor: heat a dry skillet or grill pan over medium-high heat until hot. Lightly brush the corn kernels (or whole ears before cutting) with 1 tsp olive oil and spread in an even layer. Cook, stirring occasionally, until kernels develop some brown blistered spots, 4–6 minutes. Remove and let cool.

Combine vegetables

In a medium mixing bowl combine 2 cups prepared corn, 1 cup diced tomatoes, 1/2 cup finely diced red onion, and 1/2 cup chopped cilantro.

Add 1 minced jalapeño (seeded if you want milder heat) and, if using, 1/2 cup diced green bell pepper and 1 cup diced avocado.

Make dressing & finish

In a small bowl whisk together 3 tbsp fresh lime juice, 1 tbsp extra-virgin olive oil, 1/4 tsp ground cumin, 3/4 tsp kosher salt, and 1/4 tsp freshly ground black pepper until combined.

Pour the dressing over the corn mixture. Toss gently to combine, being careful if avocado is included to avoid mashing.

Taste and adjust seasoning: add more salt or lime juice to taste. If salsa seems dry, let it sit 5–10 minutes to allow juices to meld; for best flavor refrigerate 30 minutes before serving.

Serve chilled or at room temperature with tortilla chips, grilled fish or chicken, or as a topping for tacos.