Corn Salsa

by Bela Medina Abreu


  • 2 cups fresh corn kernels, (about 3 ears of corn)

  • 3/4 cup diced red onion

  • 1 cup grape tomatoes, quartered

  • 1/2 cup chopped fresh cilantro

  • 1/4 cup fresh lime juice (1-2 limes)

  • 2-3 Tablespoons of Olive oil ( or your oil of choice)

  • 2 garlic cloves, minced

  • 1 jalapeño pepper, stemmed and diced (optional)

  • 1/2 teaspoon sea salt, more to taste

  • 1 Avocado cubed

  • Freshly ground black pepper

  • Cotija Cheese to garnish

Options to COOK Your CORN

  1. Bring a pot of water to boiling and boil the corn for 3-5 minutes.

  2. Grill the corn over medium high heat for 3-5 minutes.

  3. Keep the corn in its husk and microwave for 3-5 minutes. It steams the corn.

  4. Cut the corn off the cob and saute in a pan with a little oil for 3-5 minutes.


  1. In a large bowl, combine Red Onion, Lime Juice, Olive Oil, Cilantro and garlic. Allow these ingredients to marinate while prepping other ingredients.

  2. Cook the corn according to your preference, or use canned corn. (Remember its your kitchen & your the chef!)

  3. While the corn is cooling…Begin to chop up your tomatoes, avocado, jalapeno and additional cilantro if you would like.

  4. Once all veggies have been chopped and corn has been removed from husk mix all your ingredients together and enjoy!