Fresh Sweet Corn Salsa is the perfect marriage of the sweetness of corn and tartness of lime juice. What better way to use the end of summer season fresh vegetables in an amazing salsa that will compliment your Labor Day feast? It’s easy to prepare and is even better the next day after the flavors have blended together.
Ingredients for Fresh Sweet Corn Salsa:
I used the following ingredients for this yummy appetizer: Fresh sweet corn, fresh tomatoes, salt, onions, jalapeño peppers, poblano pepper, fresh parsley, garlic, and fresh lime juice.
Preparing the Corn for the Fresh Sweet Corn Salsa:
I started by shucking the corn, and cutting the kernels off the cobs. I’ve found that the easiest way to cut off the kernels is to set the cob vertically on a small bowl placed inside of a larger bowl. That way, the knife can go all the way to the bottom of the cob, and the kernels (mostly) end up in the larger bowl! Once I had cut the corn, I blanched it by boiling it in some salted water for about 3 minutes. After 3 minutes, I ran the corn under cold water and allowed it to drain.
Preparing the Tomato for the Fresh Sweet Corn Salsa:
While the corn was cooling, I cored and seeded the tomatoes, and cut them into small pieces. The video below shows how easy it is to core and seed tomatoes!
Then, I put the tomatoes into a wire colander that I had placed over a bowl, and sprinkled them with salt. I let the tomatoes sit for about 30 minutes to allow the salt to extract excess liquid from them.
Finishing the Fresh Sweet Corn Salsa:
Once all of the ingredients were prepped, I added them to a large bowl, and stirred to combine everything. I covered the Fresh Sweet Corn Salsa and refrigerated it to allow all of the yummy flavors to blend together.
Talk about good! The Fresh Sweet Corn Salsa was absolutely delicious served with crispy tortilla chips. It’s perfect as an appetizer for your Labor Day festivities. Yum!
- 2 cups (2 ears) fresh sweet corn, cut from cob
- 1 teaspoon Kosher salt
- 1 1/2 cups (about 1 pound)fresh tomatoes, seeded and cored and cut into small pieces
- 1 small onion, chopped (about 3/4 cup)
- 1 jalapeño, seeds and membrane removed and chopped
- 1/2 poblano pepper, seeded and membrane removed and chopped
- 2 Tablespoons fresh minced parsley
- 1 clove garlic, minced
- 3 Tablespoons fresh lime juice (1 lime)
Place corn kernels in boiling water for 3 minutes. Transfer to colander. Rinse under cold water. Allow to drain.
Place tomatoes in a wire colander set over a bowl. Sprinkle with salt; toss to combine. Allow to sit for 30 minutes to remove excess liquid. Blot with paper towel to remove additional liquid.
Combine corn, tomatoes, onion, jalapeño peppers, poblano peppers, parsley, garlic, and lime juice in a large bowl. Stir to combine.
Cover and refrigerate several hours or overnight.
Serve with tortilla chips.
Yield: 6 to 8 servings.