Corn Salsa
Ingredients
- 2 ears corn on the cob
- 1/2 cup red onion
- 1 jalapeño chili pepper
- 1/4 teaspoon ground cumin
- 1/3 cup cilantro
- 2 teaspoons fresh oregano
- 1 teaspoon kosher salt
- 2 tablespoons lime juice
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Instructions
- Husk the corn, cut or break the cobs into two pieces, and steam the corn in about an inch of vigorously boiling water, in a large covered pot, for 5 minutes, less or more time depending on the tenderness of the corn. (Or you can microwave or grill the corn; use your favorite method for cooking corn.)
- When the corn has cooled to the touch, cut the kernels away from the cobs. The easiest way to do this is to invert a medium sized bowl and place it in a larger bowl. Hold the stem end of the corn cob and place the tip on top of the domed middle bowl. Use a sharp chef's knife to cut down along the sides of the corncob to cut away the kernels.
- Place the corn kernels and the rest of the ingredients in a mixing bowl. Toss to combine.,Serve with fish tacos, chicken tacos, quesadillas, fajitas, or steak.,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original