What better way to celebrate the warm summer days than with a refreshing Corn Salsa! This recipe is something that I came up with not too long ago because I wanted something fresh and tasty to serve with tacos at a little family lunch we hosted at our home. Of course, that was just in my mind, but my bestie helped me bring it to life one night when we made it at her place. She is an absolute foodie and has totally helped inspire me to experiment in the kitchen. The salsa has quickly become a family favourite and I have ended up making it almost every weekend by request. Typically, I prefer to make the recipe the day before and let it sit in the fridge overnight but if you don’t have the time it can be made the day that you are serving it. My only suggestion is to have it sit in the fridge for a couple of hours to cool it and let the flavours marinate.

This recipe can be adjusted to your liking and although I will list the seasonings that I put into it I will leave it to you to decide the necessary amount. Everyone prefers different flavours and you always have to taste as you go, this by far is one of the most important things I have learned while cooking and experimenting with dishes during quarantine.

First let’s start with the Ingredients:

Corn on the Cob
Jalapeno
Fresh Cilantro
Red Onions
Lime
Salt
Garlic Powder
Chilli Lime Seasoning / Tajin Seasoning (either or both work)

Ok so now that you have all of the ingredients it’s time to start putting together the salsa. The most time-consuming part of the whole salsa is the corn of course because it is the star of the dish. Let’s make some salsa!

1. The first and most important part of the salsa is prepping the corn. It needs to be charred to add another dimension of flavour to the dish. I prefer to grill it on the BBQ but if you do not have one available or you don’t have the time you can make it on a stove top griddle or in a griddle pan even. To reduce the grilling time, you can boil your corn in hot water just until you notice the colour brighten. Another quick trick is to add sugar to the boiling water to sweeten up the corn if you are worried about it not being sweet enough. So, once the corn has boiled char it until you get the grill marks on it. Once it has cooled cut the corn off of the cob, if you find it too hard to do it with a knife there is a tool from amazon called

2. Char your jalapenos so that they get a little bit of a charred flavour on them as well and then remove the seeds and dice them. If you prefer a little bit of heat do not take out all of the seeds.

3. Dice your red onions, usually I use about half a large red onion for ever 4 cobs of corn but if you prefer more onion feel free to use more or less.

4. Chop your cilantro finely, I use about a third of the bunch for 4 cobs of corn. Some people prefer more cilantro, so this is an item that you are going to use to taste.

5. Combine all of the ingredients into a bowl and mix them together.

6. Add fresh lime juice … warning you need a lot of lime juice. You may think that you are putting too much, but you always need more. I always reserve 1 - 2 limes to add to the salsa just before I serve it as well.

7. Add salt, garlic powder, tajin and or chili lime seasoning to taste.

8. Mix everything together, taste or have someone taste it for you and then adjust your seasonings as required

9. Chill the salsa in the fridge for a few hours or overnight if possible

10. Mix up the salsa and add fresh lime juice just before serving as well as any other seasonings you feel it needs

11. Serve to top on tacos, or with chips and enjoy!

I hope that you enjoy this recipe, I would love to see your pictures and hear what you think of the recipe.