Fresh Corn Salsa

Sunday, August 9, 2015 0 0

My very favourite thing to grow in our veggie garden (apart from all the herbs) is cherry tomatoes. Homegrown cherry tomatoes taste so sweet and so unlike the hard flavourless tomatoes that you find in the grocery store. Every summer when our tomatoes ripen, I eat as many as I can get my hands on. This summer, because of the mild winter in the Pacific Northwest, our gardens are a full month early, and so we’ve been enjoying our tomato crop for the past few weeks – usually they ripen late August.

Another one of my favourite summer veggies is corn on the cob. Recently, J and I went on vacation to the Okanagan region (home of hot weather, orchards, and wine), and brought back bags of fresh peaches-and-cream corn. (We also brought back a case of peaches, but that’s a story for another day!) We’ve mostly been eating the corn straight up, cooked on the BBQ, as a side to our dinners. But on this night I decided to meld two of the summeriest flavours together into a Fresh Corn Salsa. 

Fresh Corn Salsa can be served as an appetizer with tortilla chips or as a topping on fish (I love it on seared tuna!)

Whatever you do, try to use in-season tomatoes from the farmer’s market for this salsa – and fresh corn on the cob will always taste better than canned corn. I husked my corn on the cob and cooked it on the BBQ, rotating every 5 mins, but you could easily boil your corn on the stove. This salsa recipe isn’t a recipe per-se, it’s more of a guideline that you can tweak to suit your tastes. I am constantly tweaking this salsa recipe according to what we have in the fridge or what’s ripe in our garden

Serve Fresh Corn Salsa as an appetizer with tortilla chips, or better yet, serve it over top fresh fish (my favourite is fresh seared tuna!)

Fresh Corn Salsa
This recipe is more of a guideline - feel free to tweak as you like to suit your tastes. Using two jalapenos will give the salsa a medium spicy taste. Use 3+ jalapenos for spicy and substitute a Bell pepper for a mild flavour.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
  1. Large handful cherry tomatoes, halved
  2. Half an avocado, chopped
  3. 1 ear of corn on the cob, cooked and cut off the cob
  4. 1 bunch of green onions, chopped
  5. 2 jalapenos seeded and chopped finely (2 japalenos is medium spicy. Sometimes I sub in a Bell pepper for a mild flavour.)
  6. 1/8 cup fresh lime juice
  7. freshly ground salt and pepper
  1. In a large bowl, combine all ingredients and mix well. Season generously with salt and pepper.
  2. Serve as an appetizer with tortilla chips, or as a topping on fish.
the lovely kitchen

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