Easy Corn Salsa

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Easy Corn Salsa Super Hungry? Jump to the Recipe

Today we are making summer sweet corn salsa. its the perfect blend of sweet and spicy; using a mix of fresh and canned ingredients, this corn salsa is ready in just minutes.

This sweet corn season will probably be short due to all the flooding in Ohio’s farm lands. If you’re going to buy sweet corn, I recommend getting it from your local farmers market or fruit stand. Nothing beats locally sourced sweet corn! We ate our salsa the first night with tortilla chips and then a few days later to use the rest up, I used the salsa as a bed for some chipotle cheddar stuffed chicken breasts!

NOTE: If you hate cilantro as much as I do (i.e. it tastes like soap to you) feel free to sub out the cilantro for parsley. You're welcome!

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Easy Corn Salsa

  • Prep Time: 1 hour 30 minutes
  • Total Time: 1 hour 30 minutes
Easy Corn Salsa

Ingredients

  • 3 cups sweet corn (boiled if fresh from cob)
  • 15 oz black beans, drained
  • 14 ½ oz canned diced tomato (OR fresh diced tomato)
  • 1 cup sweet onion
  • ⅓ cup canned green chiles OR fresh
  • ¼ cup sweet red bell pepper, chopped
  • 3 jalapenos, seeds removed & finely chopped
  • 2 tbsp garlic, minced
  • 3 tbsp cilantro OR parsley, finely chopped
  • 3 tbsp apple cider vinegar
  • 2 tbsp lime juice
  • 1 tsp sea salt
  • 1 tsp fresh cracked pepper
  • tortilla chips, for serving

Mouth Feel

Salty
Savory
Sour
Bitter
Sweet
Spicy

Tried it? Loved it? Share it!

Instructions

  1. FOR FRESH CORN ON THE COB: Boil the corn on the cob by bringing a large pot of water to a rolling boil. Submerge 2-3 cobs. When the water returns to a boil, remove the cobs from the water and use a sharmp knife to remove the corn from the cob. Chill until no longer steaming.
  2. Drain the black beans and diced tomatoes of their excess liquid. In a large bowl, combine the corn, beans, tomtaoes, onions, chiles, red peppers, jalapenos, garlic, cilantro/parsley, apple cider vinegar, lime juice, salt and pepper.
  3. Stir together until completely mixed. Cover and chill for at least an hour or overnight for the best flavor. Serve with tortilla chips and enjoy!
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