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Close-up of a white bowl filled with Fresh Corn Salsa Party Ready, featuring corn, avocado chunks, and red onion.

Fresh Corn Salsa Party Ready

This recipe makes a fresh corn salsa suitable for serving at a party. You can adjust the ingredients to meet your taste preferences.
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Prep Time 15 minutes
Marinating Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups raw corn kernels from about 4 cobs of shucked sweet corn
  • 1 cup finely chopped red onion about 1/2 medium onion
  • 1 diced ripe avocado Optional
  • 1/2 cup finely chopped fresh cilantro about 1 bunch
  • 1 to 2 medium jalapeños finely chopped (use 1 for mild-to-medium salsa or 2 for more spicy salsa)
  • 1/4 cup lime juice about 2 limes, to taste
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon fine salt

Equipment

  • Medium serving bowl

Method
 

  1. In a medium serving bowl, combine all of the ingredients. Stir to combine.
  2. Adjust to taste, if necessary: For more zing, add about 1 teaspoon more vinegar or 1 tablespoon more lime juice. For more flavor overall, add another pinch of salt. For more spice, add more jalapeño.
  3. Allow the salsa to marinate for 20 minutes before serving for best flavor. This salsa keeps well in the refrigerator, covered, for 3 to 4 days.

Notes

This recipe is adapted from my black bean salad recipe. You can use raw sweet corn, or use frozen corn that has been defrosted and drained. Grill your corn before making this salsa if you want more smoky flavor.