Corn Salsa

Corn Salsa


  • 2 ears fresh corn on the cob
  • ½ cup minced red onion
  • 1 jalapeño chili pepper, seeded and minced
  • ¼ teaspoon ground cumin
  • 1/3 cup chopped cilantro, including tender stems
  • 2 teaspoons fresh oregano, chopped (or 1 teaspoon dry)
  • 1 teaspoon Coarse Salt
  • 2 Tbsp lime juice



  1. 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.)
  2. When the corn has cooled to the touch, cut the kernels away from the cobs.
  3. Place the corn kernels and the rest of the ingredients in a mixing bowl. Toss to combine.
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