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4.75 from 4 votes

Fresh Corn Salsa

Servings: 3 cups


  • 4 tablespoons freshly squeezed lime juice (2 to 3 limes)
  • 1 teaspoon minced garlic
  • 1/3 cup minced red onion
  • teaspoons kosher salt
  • ¼ teaspoon ground cumin
  • Extra virgin olive oil
  • Kernels cut from 3 large ears of corn
  • 1 large firm-ripe red tomato
  • 1 (medium to large) poblano pepper, seeds and ribs removed, 1/4-inch diced
  • 1 medium jalapeño pepper, seeds and ribs removed, minced (about 2 tablespoons)
  • Chopped fresh cilantro, for serving (optional)


  • In a large bowl, whisk together the lime juice, garlic, onion, salt, cumin and 1 tablespoon olive oil. Add the corn kernels and toss.
  • Cut the tomato in half through the stem and use a spoon to remove the seeds. Dice the tomato into ¼-inch pieces and add to the bowl.
  • In a medium (10-inch) sauté pan, heat 1 tablespoon olive oil over medium-low heat. Add the poblano and jalapeno and cook for 4 to 6 minutes, until the poblanos are tender.  Immediately add the peppers to the salsa and toss well.
  • Let the salsa sit at room temperature for at least thirty minutes (or in the refrigerator overnight) before serving, to allow the flavors to meld. Transfer to a serving bowl, using a slotted spoon to leave behind excess liquid if desired, and serve with corn chips or as a condiment to grilled chicken, fish or steak.
    Copyright © 2018 Lidey Heuck, All rights reserved.