Being an Iowa Girl, there is one thing that I have always been in love with this time of year – sweet corn! I once got into a fight with an old man in West Virginia who was trying to buy tiny saran wrapped ears of corn in May. He insisted it was the “best” sweet corn around and something inside me snapped. I just couldn’t let it go. Instead of just walking away, I felt it was my duty to inform him that no, those tiny and pale ears of corn were not true sweet corn. Not when the sticker said “imported from Mexico”, and definitely not when it was the first week of May. It’s been almost two years, and it still gets me worked up! Anyone from the Midwest knows sweet corn is best when its been picked and eaten the same day, and its really not ready to eat until July and August! But when it is, oh man, its sweet and tender, and lovely in pretty much everything!
This sweet corn salsa is the perfect way to use some leftover ears of sweet corn. It is a quick and easy appetizer, or side dish, or heck, why not even add it on top of some grilled chicken or pork chops. I love making these simple salsas, not only are they full of fresh, healthy, and clean ingredients, but oh they taste good! Go hit up your local farmers market or road side stand and pick up some awesome perfectly in season sweet corn!
Sweet Corn Salsa Recipe
Prep Time: 10 minutes
Cook Time: 0 minutes
- 2 ears cooked sweet corn (or 12 ounces frozen) – about 2 cups
- 1 medium jalapeno, chopped (you could also use green or red bell pepper)
- 1/2 red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- juice of 1 lime
- 1/2 tsp salt
- 1/2 tsp pepper
Using a sharp knife, cut the corn kernels off the corn cob.
In a large bowl, mix together all the ingredients.
Allow to sit for 10-15 minutes to “marinate” and then Enjoy!