Introduction: Corn Salsa

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Corn salsa is so simple and tasty. I've been sick the past couple of days and it was one of the only things that sounded good. :) This salsa is best with fresh corn, but it works well with frozen corn too! Just pop it in the microwave to defrost or leave it overnight in the fridge.

  • 1 1/2 - 2 cups fresh or defrosted corn
  • 1/4 red onion
  • 1 jalapeno or serrano pepper
  • 1/2 tomato or a few cherry or grape tomatoes (if tomatoes are out of season, the smaller ones will taste better!)
  • 1-2 limes
  • salt
  • chili powder
  • cilantro
  1. Dice the onion, tomatoes and jalapenos and dump into a big bowl with the corn (I like to scoop out the excess seeds and liquid from the tomatoes, but you don't have to!)
  2. Add a pinch of salt, a pinch of chili powder and the juice of one lime.
  3. Taste and add more lime and salt as needed!
You will want to use lots of salt. I normally put in two big pinches, which always seems like far too much but works perfectly. You do need quite a lot to balance out the sweetness of the corn. Same with lime juice - you'll use more than you think! It's never more than two limes, though.

Keep in mind that this is best eaten right away - the salt will pull water out of the veg and make it runny after a while. :)