Corn Salad

fresh corn salsa recipe

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  • 2 ears sweet corn
  • 1 teaspoon oil
  • 1 serrano pepper
  • 2 green onions
  • 1 Roma tomato
  • 1 clove garlic, minced
  • 1 tablespoons lime juice
  • 2 tablespoons minced cilantro
  • 1 teaspoon salt
  • Optional: 1 cup rinsed and drained black or kidney beans
  • Optional: 1/2 cup cotija cheese


  1. Shuck the corn and rub with the oil. Sear on all sides in a hot skillet (or throw them on the grill for a couple of minutes). Set aside.
  2. Blister the serrano and the green onions in the same skillet (or on a grill).
  3. Cut the kernels from the cobs. Dice the serrano, the green onions and the tomato.
  4. Combine all these in a large bowl and add remaining ingredients. Stir to combine. Serve right away, slightly warm, or refrigerate to chill. Best served within 48 hours.

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