Fresh Corn Salsa

By St-Amand Cassidy
November 6, 2015
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Author Notes: This salsa adds freshness and crunch to tacos, salads or any meal, especially those with hints of South American flavours. It has been adapted from a 1947 canning cookbook entitled Conserves de Fruits et Légumes. St-Amand Cassidy

Serves: 8

  • 3 cups corn kernels, preferably fresh (approximately 6 cobs)
  • 3 cups yellow tomatoes (approximately 4-6 tomatoes)
  • 0.5 cups red onions, diced
  • 2 red chillies, seeded and thinly sliced
  • 4 handfuls of coriander leaves
  • 5 limes, zested and juiced (approximately 0.5 cup of juice)
  • 0.25 cups sugar
  • 1 tablespoon salt
  1. In a medium pot, bring water to a boil and cook corn kernels until tender, but still crunchy.
  2. Drain, rinse under cold water until cool.
  3. Mix corn with remaining ingredients and toss together in a large bowl.
  4. Keep in refrigerator for a few hours to let the flavours get to know each other.
  5. Before serving, strain out the liquid.

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