This Easy Corn Salsa recipe is full of fresh ingredients and its the perfect salsa for chips, tacos or burrito bowls. Or to use as a topping for a salad. Plus get my best top for cutting corn off the cob without a mess!
Did you know that you can eat corn on the cob raw? Its my absolute favorite. Its so sweet and juicy and has a delicate flavor. Sometimes I slice it right off the cob and into a salad but favorite way to use raw corn is this in this Easy Corn Salsa recipe.
When corn is in season, I make a batch of this simple Easy Corn Salsa every week. Its perfect to take to a summer barbecue, to add on top of a veggie burger, nachos, or Vegan Cauliflower Tacos.
There is no cooking required, takes about 20 minutes to put together and requires only 6 ingredients!
How to Cut Corn off the Cob
This corn salsa recipe requires quite a bit of chopping. But the more you practice, the faster you get. My best tip other than practice, is to be sure you have a good and sharp knife. This 7.5" Global Sai chef knife is what I typically use.
With your sharp knife in hand, hold the cob vertically, then starting in the center, slice down. Slightly turn the cob until the bottom half is free from kernels. Then, flip the cob so that the half with kernels remaining is closer to the cutting board and repeat.
I find this way to be less messy than starting at the top of the cob. If you start at the top of the cob, you will get corn kernels EVERYWHERE.
Control the Spice Level of your Corn Salsa
This Easy Corn Salsa is a mild salsa recipe. If you like an extra spicy salsa, add more jalapeño.
If you like medium salsa, substitute a diced poblano for the bell pepper. Poblanos are a medium spicy pepper. So adding diced poblano will add a medium heat throughout your entire salsa.
This recipe makes a BIG batch of Easy Corn Salsa. The perfect amount for a summer barbecue with friends.
Easy Corn Salsa
- Cutting Board
- Sharp Knife
- Mixing Bowl
- 3 Ears of Corn about 3 cups of kernels
- 1 Medium Red Bell Pepper, small dice about 1 Cup
- ½ Jalapeno, minced
- ¼ Red Onion, small dice about ½ Cup
- ½ Cup Chopped Cilantro
- 1 ½ tablespoon Lime Juice
- Pinch Salt + Black Pepper
- Using a knife, slice the corn kernels from the cobs. To do with with minimal mess, hold tand ear of corn vertically, then starting at the middle of the cob slice down toward your cutting board. Turn the cob slightly and repeat. Repeat until you have go all the way around the bottom. Then, turn the cob upside down and repeat.
- Combine corn, bell pepper, jalapeno, red onion, lime juice, salt and pepper in a bowl and stir to combine.
- Serve immediately or store in an airtight container in the refrigerator for up to 5 days.