Summer will be over before we know it, so let’s take advantage of all of the delicious produce and make this spicy corn salsa! It uses simple ingredients like corn off the cob, bell pepper, cilantro, jalapeño, red onion and lime juice. Plus, it takes only 15 minutes!
This salsa is made so flavorful, not only by using fresh produce, but also by using raw corn! You can definitely use canned or frozen corn, but I have found the best flavor comes from corn taken right off the cob. It does not require cooking, once you shuck the corn it is ready to eat. Letting the mixture rest for a few minutes will give the corn a chance to soak up some lime juice and all of the other flavors as well.
I use a whole jalapeño in this recipe, but if you would like it to be more spicy then add more, or add your favorite peppers. Habanero chilis or Serrano peppers would go well in this recipe-if you can handle a lot of heat!
My two favorite ways to enjoy this is with either grilled vegetables, or sprinkled over a big green salad with some avocado! Leave a comment and let me know how you enjoy it!
Want another salsa recipe? My roasted tomatillo and garlic salsa is another go-to salsa recipe and it is very easy to make!
- 4 large ears of fresh corn
- ½ orange bell pepper
- 1 jalapeño (or more if you like it really spicy)
- ¼ red onion
- ½ bunch of cilantro
- juice from 2 limes
- Wash the bell pepper and jalapeño and peel the red onion. Dice them along with the cilantro and put in a large mixing bowl.
- Shuck the ears of corn and wash the little strings off them under some cool water. Place the corn on a cutting board and cut a strip of corn off lengthwise. (see picture above) Rotate the cob so the flat side, where you cut off the strip, is face down. This will prevent the cob from rocking while you cut and keep the kernels from flying everywhere. Continue to cut and rotate until all of the corn has been cut off of the ears. Add the corn to the mixing bowl.
- Add the lime juice to the mixing bowl and mix all of the ingredients together. Let rest for 5 minutes before digging in to let the flavors meld together. Enjoy!