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.
- 3 ears of Fresh Corn, husked
- 2 Jalapenos
- 1/4 Red Onion
- 1/2 cup Fresh Cilantro
- 1 - 2 Limes
- 1 - 2 T Extra Virgin Olive Oil or Coconut Oil
- 1 t Honey
- Celtic Sea Salt
- Fresh Ground Pepper
- 1. Bring a large pot of water to a boil
- 2. Husk the corn, then boil for 6 minutes, then let it cool enough to handle
- 3. While the corn is cooking, remove the ribs and seeds from the jalapenos, then mince
- 4. Mince the onion and Cilantro
- 5. Place all the minced ingredients, lime juice, honey, oil, salt & pepper in a bowl
- 6. Remove the kernels from the cob with a sharp knife, then add them to the bowl and mix
- 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.
- Play with the amounts. I rarely measure these ingredients...I tend to just taste as I go until it's perfect!
- 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!