Corn Salsa

Nothing beats the great taste of fresh ingredients. This delicious corn salsa is great on its own with chips, but also fantastic in wraps and burritos.

Prep Time20

Cook Time15

Total Time35

Servings: servings

Calories: 161kcal

Author: Heavenly Home Cooking

Ingredients

For Dressing: (can be made ahead and stored in a vinaigrette jar in the refrigerator)

3 tablespoon olive oil extra virgin
2 tablespoon red wine vinegar
½ teaspoon minced garlic
½ teaspoon Italian seasoning

For Salsa:

2 ears corn on the cob
4 tomatoes chopped
¼ cup finely chopped red onion
¼ cup chopped fresh cilantro

Instructions

For Dressing:

Combine all ingredients in jar, close lid and shake well.

For Salsa:

Remove husks and silk from your corn. Then steam or boil them. I steamed them.
To steam: Put about 1-2 inches of water in the bottom of a large pot. Place a steamer basket in the bottom of the pan. Stand your corn upright in the pot with the stems at the bottom. You may need to cut the corn in half if it's too tall for your pot. Put the lid on your pot and steam for 15 minutes. Remove corn with tongs and lay on a plate until it's cool enough to work with. Once cool, firmly hold the corn at an angle on a cutting board, take a sharp knife and carefully cut down the ear (away from the body). Remove kernels one row at a time.
Place the corn kernels in a medium bowl and add tomatoes, onion and cilantro. Combine well.
Add dressing and stir again.

Nutrition