I fell in L.O.V.E with corn salsa after one of my first visits to Chipotle just a couple years ago. The ingredients were fresh, simple, and super flavorful. I knew immediately that I had to go home and try to recreate it. If not just so I could enjoy the amazing mixture whenever I wanted, but to save a few bucks along the way. That place is so expensive! 

This recipe is really easy, super fast, and so, so good. 

Fresh Corn Salsa

Corn Salsa
Serves 8
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  1. 3 ears of Fresh Corn, husked
  2. 2 Jalapenos
  3. 1/4 Red Onion
  4. 1/2 cup Fresh Cilantro
  5. 1 - 2 Limes
  6. 1 - 2 T Extra Virgin Olive Oil or Coconut Oil
  7. 1 t Honey
  8. Celtic Sea Salt
  9. Fresh Ground Pepper
  1. 1. Bring a large pot of water to a boil
  2. 2. Husk the corn, then boil for 6 minutes, then let it cool enough to handle
  3. 3. While the corn is cooking, remove the ribs and seeds from the jalapenos, then mince
  4. 4. Mince the onion and Cilantro
  5. 5. Place all the minced ingredients, lime juice, honey, oil, salt & pepper in a bowl
  6. 6. Remove the kernels from the cob with a sharp knife, then add them to the bowl and mix
  7. TIP: To cut off the kernels, rest the ear firmly in a bowl or on a board, and cut from stem to tip. Don't cut the cob itself or you'll pick up tough, woody bits of cob.
  1. Play with the amounts. I rarely measure these ingredients...I tend to just taste as I go until it's perfect!
  2. If you want to skip the corn husking, boiling and scraping just buy frozen sweet corn instead. Cook according to package directions, and add to your chopped goodies!
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Use as a topping on your Taco Salad, or Tacos of any kind (shrimp tacos are my personal favorite), in a burrito, atop our popular Pork Carnitas, or simply serve it with some tortilla chips…it’s a pretty perfect compliment to any south-of-the-border dish. 



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