This sweet, spicy, limey, corn salsa is perfect eaten alone or to compliment a variety of dishes. You could even use it as a relish inside sandwiches, or to top salads like a dressing.
Corn reminds me of summer, which reminds me of Latin American cuisine. I look forward to picking out fresh corn from the farmers market each summer, the sweeter the better! Buying organic corn is important, as corn is a commonly genetically modified crop in North America, going organic, and local supports the farmers and the environment. Plus, organic corn just tastes better! Try it out, it’s always sweeter, to me at least.
Other ideas for this corn salsa:
Top your Sweet Potato and Black Bean Quesadillas with corn salsa.
Or add this salsa to Tacos.
How about over a Black Bean Burger?
- ½ pound Tomatoes (I used grape tomatoes)
- 1 small yellow Onion
- 2 ears of Corn
- 1½ tbsp Lime Juice
- ¼ tsp Salt
- ¼ tsp Garlic Powder
- ¼ cup Cilantro
- Cut the corn off the cob and steam the corn for about 4 minutes until it is soft and a little crunchy.
- Roughly chop tomatoes, onion, and cilantro.
- Place these ingredients in a food processor with the salt, garlic powder, and lime juice. Pulse about 5-10 times until ingredients until they are finely chopped together.
- Once the corn is cooked, mix in the corn.
- Serve with tortilla chips or your favorite Mexican style dish!