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Fresh Corn Salsa Recipe

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This recipe for Fresh Corn Salsa, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Bukowick
Added: Saturday, January 10, 2009


3 good sized ears corn (2 cups)
1 can black beans
1 roasted red pepper, cut into strips
1 large tomato, chopped
2 jalapeņo peppers, seeded and minced
1 bunch green onions, diced

1/3 cup corn oil
1/4 cup fresh lime juice (2 limes)
2 tbsp. water
2 tsp. sugar
1 tsp. salt, divided
2 tsp. medium chili powder
2 tbsp. fresh cilantro
2 cloves garlic, minced
1/4 tsp. black pepper
1/4 tsp. ground red chipotle pepper

Dressing: Mix the spices with 2 tbsp. water in a small bowl. Let stand 5 minutes; add lime juice, oil, sugar, and 1/2 tsp. salt. Whisk to combine, set aside.

Place husked corn in a large pot of rapidly boiling water, cook for 10 minutes, rinse with cool water. When corn is done, cool until easily handled and cut the kernels off of the cooked corn cobs. Cut as deeply as possible without getting too much husk. Place the kernels in a large bowl, along with the black beans and chopped roasted bell peppers. Add the tomatoes, onions, and jalapeņos. Don't worry about the salsa being too hot - the corn absorbs both heat and spice. Pour the mixed dressing over the salsa, toss gently to combine. Refrigerate overnight. Just before serving, toss again, taste, and adjust seasoning to your liking. Add 1/2 tsp. salt at this point and serve with corn chips.

Personal Notes:
Personal Notes:
A great recipe to make during corn season, but it also works with frozen corn. Perfect for outside summer parties. KEB




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