Ingredients
- 3 cups raw corn kernels (from about 4 cobs of shucked sweet corn)
- 1 cup finely chopped red onion (about ½ medium onion)
- 1 diced ripe avocado (optional)
- ½ cup finely chopped fresh cilantro (about 1 bunch)
- 1 to 2 medium jalapeños, finely chopped
- ¼ cup lime juice (about 2 limes), to taste
- 1 tablespoon white wine vinegar
- ¼ teaspoon chili powder
- ¼ teaspoon ground cumin
- ½ teaspoon fine salt
Steps
- In a medium serving bowl, combine all of the ingredients. Stir to combine.
- Adjust to taste: for more zing, add about 1 teaspoon more vinegar or 1 tablespoon more lime juice. For more flavor, add another pinch of salt. For more spice, add more jalapeño.
- For best flavor, let the salsa marinate for 20 minutes before serving. Keeps refrigerated, covered, for 3 to 4 days.
Yield
About 4 cups
Total Time
20 minutes