Simple Corn Salsa

What do you do when corn is in season, it costs $1.88 for 10 cobs and you only cook for one? Buy all 10, eat as many as you can and then use the rest for salsa. Hells yeah.

There is nothing untrue about the statement above. Salsa is perfect for leftover corn. It’s also perfect for not-leftover corn. You should use your corn how you want to use your corn. But, make sure you save three cobs for this recipe, because…it’s BOMB!

It’s also so simple, hence the title. Sometimes less is more. Here is what you will need:

  • Corn
  • Red onion
  • Cilantro
  • Avocado
  • Fresh lime juice

That’s it! Unexpected guests coming over tonight? Take five minutes to whip this up, raid your pantry for corn chips and you’re good to go. Taco Tuesday? You have your topper. BBQ’ing hot dogs and hamburgers? Spoon this overtop to add some flair! So easy. So versatile. So summer.

There’s only one more important thing to mention before I get to the recipe – how to cook the corn. There is no one way to do this, it totally depends on preference and what heat source you have access to. You can definitely grill the corn. You can also boil it and then cut it off the cob. I prefer to use my cast iron skillet with some olive oil to get it slightly charred before adding it to the other ingredients. What ever vibe you’re feeling – follow it. This recipe is seriously hard to mess up!

Simple Corn Salsa

Serving size: Makes about 1 cup of salsa

Prep time: 10 minutes

Cook time: 5 minutes

Ingredients:

  • 3 cobs of corn, shucked and the corn cut off
  • 1/4 of a red onion, finely diced
  • 1/2 of a large avocado (or one small avocado), diced
  • 2 tbsp cilantro, finely chopped
  • 1 tbsp lime juice (about half of a lime)
  • salt and pepper to taste
  • olive oil

Instructions:

  1. Add one tablespoon of olive oil to a cast iron skillet over medium-high heat. When the pan is hot, add the corn and a pinch of salt and let cook for about 5 minutes, stirring occasionally.
  2. Add cooked corn, diced onion, avocado, cilantro, lime juice, salt and pepper to a medium bowl and stir carefully to combine. Best if served immediately, but can keep in the fridge for up to 48 hours.

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