Corn Salsa

Corn Salsa


2 ears fresh corn on the cob

½ cup minced red onion

1 jalapeño chili pepper, seeded and minced

¼ teaspoon ground cumin

1/3 cup chopped cilantro, including tender stems

2 teaspoons fresh oregano, chopped (or 1 teaspoon dry)

1 teaspoon Coarse Salt

2 Tbsp lime juice


1 Husk the corn, cut or break the cobs into two pieces, and steam the corn in about an inch of vigorously boiling water, in a large covered pot, for 5 minutes, less or more time depending on the tenderness of the corn. (Or you can microwave or grill the corn; use your favorite method for cooking corn.)

2 When the corn has cooled to the touch, cut the kernels away from the cobs.

3 Place the corn kernels and the rest of the ingredients in a mixing bowl. Toss to combine.

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