Corn Salsa

Corn Salsa
GF V veg
  • Serves: 4
  • Prep Time:
  • Cook Time: varies
  • Total Time:

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4 ears of corn
½ cup minced red onion
1 ½ cups chopped tomato
1 or 2 jalapeno peppers (to taste), seeds removed and minced
¼ cup minced cilantro
1 tablespoon olive oil
1 tablespoon fresh lime juice
1 teaspoon ground cumin


Cook the corn-on-the-cob by one of the methods below. Cut the kernels off the cob.  Combine with remaining ingredients.  Cover and chill 30 minutes.   

Makes 4 cups.

Methods of cooking corn-on-the-cob:  

Boil - Drop shucked corn into a pot two-thirds full of boiling water; boil for 4 – 7 minutes.  

Steam - Steam shucked corn over boiling water for  6 – 10 minutes. 

Microwave - Place 4 ears of corn, either in the husk or shucked, in a covered dish with 2-3 tablespoons water.  Cook on high for 5-7 minutes.  Two ears of corn will cook in 3-4 minutes.  

Oven Roasted or Grill – Pull down outer leaves without detaching, remove silk from ears, and then wrap leaves back up around corn.  Soak in water for 10 minutes, which keeps it from burning or drying out.  For oven roasting preheat oven to 375 degrees.  Place corn directly on oven rack and bake for 20-30 minutes.  For grilling place corn directly on grill and cook for 15-20 minutes, turning occasionally. 

Additional recipes using Vegetables › Corn

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