Description
Our fresh pineapple corn salsa combines the sweet, tart flavor of pineapple with juicy, sweet corn, fragrant cilantro, zesty lime juice, the sharpness of garlic, and a kick of heat from a jalapeño.
Ingredients
Scale
- 1 cup fresh sweet corn kernels (fresh, grilled, canned, or thawed if frozen)
- 1 cup small-diced fresh pineapple
- 1 jalapeño pepper, seeds and ribs removed, finely diced
- 1 garlic clove, minced
- 1/3 cup chopped fresh cilantro (loosely packed)
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt, or to taste
Instructions
- Trim the corn right off the cob for fresh kernels, or grill the corn, then trim it off the cob. If you're using frozen, thaw and drain well. If you’re using canned, drain well.
- In a medium bowl, combine the pineapple, corn, jalapeño, garlic, cilantro, lime juice, and salt.
- Taste and adjust the lime juice and salt.
Notes
Sometimes, raw corn can taste a little starchy, so it may be best to cook it instead of eating it raw.
For the salsa, I prefer a small dice on the pineapple to be slightly larger than corn kernels, but not large chunks. Then finely dice the jalapeño and red onion (if using) to be smaller than the corn kernels.
You will need one or two ears of corn for 1 cup of corn kernels. Of course, that depends on the size of the ears.
See the notes above about corn substitutions under the ingredient notes and substitution section.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: dip
- Method: no bake
- Cuisine: american
