Champion Corn Salsa



This is a meal in itself.

At least it is to me, for as I often have said, I love corn. I am always on the lookout for a recipe that features corn, and sometimes, well, it seems to make itself.

I didn’t find it too difficult to create a corn salsa. All the usual suspects are here, but I don’t put tomato in mine, not because I don’t adore corn and tomatoes, for I do, but that the tomato is juicy and it takes it toll on this dish as a leftover. So I keep it drier and thus palatable for a bit longer this way.

Not that it lasts very long.

It is a great accompaniment to any grilled meat.

So before the summer is completely gone, do give this a try. You can make this as spicy or as mild as your taste dictates, but for me? Oh spicy please!



  • 2-3 ears fresh corn (frozen and canned can be used too but it won’t be quite as lusciously good!) About 2 -3 cups
  • 1/3 c finely diced red onion
  • 1/3 – 1/2 c finely diced sweet red pepper
  • 1-2 jalapeƱos, finely chopped (seeds and membranes removed if you choose)
  • 1/2 c loosely packed chopped cilantro
  • 1/2 tsp cumin
  • salt and pepper to taste
  • 1/8 c olive oil (EVOO)
  • 1/4 c lime juice and about a tsp of zest


  1. If using fresh corn, rub with olive oil, and place under broiler, rolling as necessary letting it char here and there. Let cool, and then cut kernels off the cob.
  2. Add the rest of the ingredients, stir and refrigerate a couple of hours to let the flavors meld.

Serves: 8 as a side condiment

NOTE: some like to add black beans to this to make it more of a side salad. You could also add cucumber, but that deteriorates more quickly I find too.


Oh My Pico de Gallo!

Oh salsa is the new ketchup. Everyone agrees. At least all who count agree.

I tried my first homemade salsa and never went back. It’s easy to put together, so don’t shy away from the fresh taste that is so much better than that cooked bottled crap.

You can leave it chunky, or you can whirr it up in the food processor for a more “sauce” kinda consistency. Either way, it goes with just about everything. From traditional dishes like chips, tacos and so forth, to scrambled eggs, over oven-roasted chicken or fried fish, this stuff makes it special.


  • 2 c diced tomatoes, fresh or canned (if canned, drain first, if fresh seed)
  • 1/2 c finely diced onion (red or white)
  • 2-3 cloves of garlic, grated on a microplane or worked into a paste if you are using a knife.
  • 1/2 chopped cilantro (must be fresh)
  • 1-2 finally chopped jalapeƱoes, seeded or not, depending on how much heat you want
  • salt and pepper to taste
  • 1/2 tsp cumin
  • 1/2 lime juiced and zested


  1. Mix it all together
  2. Let it stand for a couple of hours if you can, outside the fridge. I think it’s at its best at room temp.