Recipe of the Month: Corn Salsa

CIMG2601I got this recipe from a fellow parent who brought this yummy salsa to our Faculty Appreciation Lunch at the elementary school. I could have eaten a ton of it but left most of it for the teachers. I made it for my in-laws who said it was too spicy. I probably should have served it to my parents instead who like spicy food. Instead they got to try the Sosapilla Cheesecake which is June’s Recipe of the Month.


1 12 oz. bag of frozen sweet yellow corn

2 jalapenos, seed removed and finely diced

1 medium red onion, finely diced (about 1/3 cup)

Fresh cilantro, torn or roughly chopped

1 lime, juiced

1 lemon, juiced

1/2 small grapefruit, juiced (if desired)

1/2 t. salt

1/2 t. pepper


Boil corn for 3-4 minutes. Remove from heat and rinse in cold water. Combine jalapenos, onion and juices in a mixing bowl. Add corn to mixture along with salt and pepper. Mix well.  Add cilantro and refrigerate at 30 minutes to an hour before serving.

Note: Depending on your preferred taste, you may add more cilantro, jalapeno with seeds or lime juice. Some people add in black beans for a little added protein.


One thought on “Recipe of the Month: Corn Salsa

  1. […] Looking for more dips? Try Corn Salsa. […]

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