Farmers Market Corn Salsa (+ 3 Ways to Enjoy It)
Raspberries and peaches and sweet corn, oh my! I wish we could freeze time as easily as we can freeze raspberries so I could get this peak-of-freshness flavor all year long.
But we can’t, so we'd better enjoy it while it lasts!
Today I have a “batch prep” recipe of sorts that you can whip up in just a few minutes and throw onto SO MANY things. Corn salsa is great because you can take it along with you to work or even on a road trip. It holds up for a few days and even tastes better over time. That’s a meal prep WIN.
While roasted tomato salsa and tangy tomatillo salsa have my heart, there’s just something about sweet corn salsa. It’s inherently sweet, which pairs well with tangy lime, warm cumin, and crunchy red onion. I’ve added just one roasted jalapeno in here for a kick, but I wouldn’t consider it spicy by any means.
Roasting is optional, but I know you have the grill out…
We chose to char our corn right on the grill to give the flavor some depth. I also roasted the jalapeno alongside the corn and peeled back the blistered skin once it cooled (you can roast jalapeno on the grill or directly on your stovetop.)
how to enjoy
If I may list a few suggestions…
Eat this alone with blue corn chips, rice crackers, or pita crisps. Bring it to a party, eh?!
Spoon corn salsa onto salmon or white fish such as tilapia (fish tacos, anyone??)
You can also plop it on a steak or carne asada to add some crunch and freshness
Summer by the spoonful, enjoy!
This salsa will hold up great for 2-3 days of meal prep, but I would not hold onto it longer than four days. Cheers!
roasted corn salsa
Pick up some extra corn ears from the Farmer's Market and whip up this sweet + savory corn salsa. You can add this salsa to fish, steak, or scoop it up with chips.
4 4 corn cobs OR a 16-oz bag of frozen roasted corn
1 or 2 jalapeno
1/2 red onion finely chopped
2 juicy limes
1/2 cup fresh cilantro finely chopped or torn
1/4 tsp cumin
1/2 tsp salt
1/2 tsp pepper
If you’re using corn on the cob, remove the husks and coat the corn with a little olive oil. Also coat 1-2 jalapenos with a little olive oil.
On the grill or a cast iron pan, char the corn lightly and roast jalapeno until all sides are blistered. Once cooled, carefully cut the kernels from the cob and peel the skin away from the jalapeno.
Finely dice jalapeno and red onion, then combine all ingredients in a bowl. Add lime juice and stir to combine.
Enjoy immediately or store salsa in an air-tight container for up to 3 days.