Homemade Corn Salsa Recipe

Did you know that Minnesota is the number one producer of sweet corn in the USA? If you’ve never tried it before, it’s delicious!  I love going to the local market and buying some.  Since it is sweet corn season here in Minnesota, I thought this would be the perfect time to make this easy and delicious homemade corn salsa. It’s perfect for snacking with tortilla chips, or add it to a homemade burrito bowl.

Homemade Corn Salsa

4 ears sweet corn (shucked)
1 cup roma tomatoes
1 cup orange and red peppers
1 cup red onion
1 clove fresh garlic
1/4 cup cilantro
1.5 tablespoons lime juice
1 tablespoon lemon juice
1-2 teaspoon salt (to taste)
1/2 teaspoon pepper
If you need help with shucking your corn, check out this helpful post from The Kitchn!
Place all ingredients except the corn into a Vitamix (or similar blender) and blend on low setting for 10-20 seconds.  Salsa should still be a little chunky.  Next, gently fold in corn.  Serve immediately.  Can keep leftovers covered in the fridge for up four to five days.  Sweet corn loses its flavor after a few days, so don’t keep the leftovers for too long.
Serve with your favorite corn tortilla chips.  Or, do what I did and make your own “Chipotle” burrito bowl.  I added some lettuce, peppers, onions, avocado and chicken to my homemade burrito bowl. Enjoy!
In case you missed it, check out my post about my move back to the Twin Cities!


Featured Image by Ulrike Leone from Pixabay

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