Serrano & Corn Salsa

Jeanine Donofrio

Phoebe Moore

Updated Nov 28, 2022

This recipe started as an idea for a salad. My salad “testing” often happens during lunch – I experiment with a variety of veggies, usually a concoction of whatever I happen to have around. When I come across an especially good combo, I save the idea and make it again later to shoot for a post.

The afternoon I sat down to eat the salad-version of this, I was sure it would be a winner. Corn, peppers, cucumber, tons of lime… an easy recipe to use up tons of late summer produce. Well it turned out to have a little too much lime, (something I never thought was possible). As I ate my overly-tart chopped salad I realized it was more of a salsa… that it would be better served as a condiment rather than eaten straight out of the bowl.

Yep, it was. When I made it a second time it was much better with chips and even better with grilled portabello tacos. I can also see it being tasty atop fish or meat if you’re looking to spice up your summer grilling.

serrano & corn salsa

 

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Author: Jeanine Donofrio

Serves: makes about 1.5 cups

Ingredients

• 2 ears of corn
• ¼ cup chopped cucumber
• ¼ cup chopped red bell pepper
• 1 serrano pepper, thinly sliced
• ¼ cup chopped scallion
• 2-4 tablespoons fresh lime juice
• 2 teaspoons olive oil
• drizzle of honey or agave
• salt & pepper

good (not pictured) additions:

• diced avocado
• chopped fresh cilantro
• ½ teaspoon chili powder

Instructions

1. Slice corn kernels off the cob. Next, using the back of your knife, scrape the cob to get some of the leftover corn pulp. (about 1 tablespoon per cob).
2. Mix everything together. Let chill in the fridge for 20 minutes or up to a day. Taste and adjust seasonings. This is great served with chips, on tacos, on salads, or on grilled fish.

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