Name: Corn Salsa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Cuisine: Mexican, TexMex
Ingredients: 2 ears fresh corn on the cob; 1/2 cup minced red onion; 1 jalapeño chili pepper, seeded and minced; 1/4 teaspoon ground cumin; 1/3 cup chopped cilantro, including tender stems; 2 teaspoons fresh oregano, chopped (or 1 teaspoon dry); 1 teaspoon kosher salt; 2 tablespoons lime juice

Ingredients

8 serv.

2 ears fresh corn on the cob
1/2 cup minced red onion
1 jalapeño chili pepper, seeded and minced
1/4 teaspoon ground cumin
1/3 cup chopped cilantro, including tender stems
2 teaspoons fresh oregano, chopped (or 1 teaspoon dry)
1 teaspoon kosher salt
2 tablespoons lime juice

Instructions

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1 Husk the corn, cut or break the cobs into two pieces, and steam the corn in about an inch of vigorously boiling water, in a large covered pot, for 5 minutes, less or more time depending on the tenderness of the corn. (Or you can microwave or grill the corn ; use your favorite method for cooking corn.)
2 When the corn has cooled to the touch, cut the kernels away from the cobs. The easiest way to do this is to invert a medium sized bowl and place it in a larger bowl. Hold the stem end of the corn cob and place the tip on top of the domed middle bowl. Use a sharp chef's knife to cut down along the sides of the corncob to cut away the kernels.
3 Place the corn kernels and the rest of the ingredients in a mixing bowl. Toss to combine. Serve with fish tacos, chicken tacos, quesadillas, fajitas, or steak. Did you love the recipe? Give us some stars and leave a comment below!