This salsa can be served with tortilla chips, fish, chicken or tacos- or anything else you can think of! I received my weekly fresh box and in it was beautiful, fresh, ontario sweet corn. As corn goes, the fresher the corn, the sweeter the kernels. With this being said, it obviously tastes the best when it is fresh. So, always try to either use or freeze the corn as soon as possible.
With some good quality olive oil, freshly squeezed lime juice, freshly ground pepper and flaky salt- the ingredients in this salsa are so bright and flavourful. It’s amazing how just a few additions of flavour enhancers such as acid and salt can improve the natural flavours of fruits and vegetables.
I love spicy food, so the jalepeno in this salsa adds a beautiful lingering heat. If you don’t like spice, you can omit it or just add less. It’s important to taste as you go when you are cooking. If you taste the salsa and think it needs more salt- add it! Listen to your taste buds, we all have selective taste buds and when you are cooking for yourself- your taste buds rule! The three components of this salsa that you should adjust to your taste are the lime juice, salt and pepper. I would start with a little bit less than the recipe calls for- you can always add more.
Sweet Corn Salsa
- 4 ears of sweet corn, or 4 cups frozen
- 1 tablespoon extra virgin olive oil
- 3 medium tomatoes, diced
- 1/2 a red onion, finely chopped
- 1/2 cup loos packed chopped cilantro
- the juice of 2 limes, or 3 limes if they are not really juicy
- 1 jalapeno pepper, seeded and diced
- 4 small cloves garlic, minced
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar
- 1/2 teaspoon fresh ground pepper
Cut the kernels off the cobs. Heat the olive oil in a large non-stick skillet over medium-high heat. Add the corn and quickly sauté for 3-4 minutes, stirring constantly.
Add the garlic and sauté for about 30 seconds.
Remove from the heat and place in a large mixing bowl. Add the remaining ingredients and stir.
Serve warm, room temperature or cold.