Ingredients

The following ingredients have 4 Servings
  • 2 cups corn kernels (fresh, frozen or canned)
  • 1/4 cup chopped red onion
  • 1/4 cup chopped cilantro
  • 2 tablespoons chopped jalapeño pepper
  • 2 tablespoons fresh lime juice (or you can use a mixture of half lime juice and half lemon juice)
  • 1/2 teaspoon Kosher salt
  • Optional ingredient: 1/2 roasted poblano pepper (see Recipe Notes section)

Instruction

  • If using fresh corn on the cob, first grill the corn on a grill or grill pan. Turn the corn occasionally, cooking until lightly charred on all sides, about 10 minutes. Remove corn from the grill and let it cool. Then, cut the kernels off the cobs. I like to do this by placing a small bowl upside down inside a larger bowl. Then I prop the corn cob on top of the small bowl and cut the kernels off with a knife. The corn kernels fall right into the larger bowl.
  • If you are using frozen corn, you can skip the grilling step and heat up the corn according to package directions. If using canned corn, drain and rinse the corn.
  • Place the corn in a large bowl and add a generous pinch of salt. Let it rest while you prep the other ingredients.
  • Mix the chopped onion, jalapeño, cilantro, and lime juice (or lemon lime juice combo) together in another bowl. Then, add the mixture to the corn. Taste the salsa and adjust salt as needed.
  • Let salsa sit at least 30 minutes before serving.