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Fresh Corn Salsa


  • 4 cobs of sweet corn

  • 1 cup finely chopped onion

  • 1 bunch cilantro, finely chopped (about 1/2 cup chopped)

  • 1 to 2 medium chile peppers, finely chopped

  • ¼ cup lime juice (about 2 limes), to taste

  • 1 Tbsp white wine vinegar

  • ¼ tsp chili powder

  • ¼ tsp ground cumin

  • ½ tsp fine sea salt

  • Optional: 1 cup diced tomatoes


  1. Shuck corn on the cob. Carefully cut off corn kernels and add to a medium mixing bowl (to cut kernels, stand an ear of corn up on a paper towel or stable surface, and using a short knife cut the kernels off from top to bottom).

  2. Combine the rest of the ingredients in with the corn kernels. Stir to combine.

  3. Adjust to taste, if necessary: For more zing, add about 1 teaspoon more vinegar or 1 tablespoon more lime juice. For more flavor overall, add another pinch of salt. For more spice, add more jalapeño.

  4. For best flavor, allow the salsa to marinate for 20 minutes before serving. This salsa keeps well in the refrigerator, covered, for 3 to 4 days.

Picture and recipe adapted from:


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