1. Prepare the Corn:
- Fresh Corn: If using fresh corn, cook the ears of corn by boiling them for about 5-7 minutes. Once cooked, let them cool slightly, and then carefully slice off the kernels.
- Frozen Corn: Thaw the frozen corn and drain any excess water.
2. Combine Ingredients:
- In a large bowl, combine the corn kernels, diced red onion, chopped jalapeños, red bell pepper, and cilantro. Toss everything together.
3. Add Lime and Seasoning:
- Drizzle the olive oil and lime juice over the corn mixture. Sprinkle with ground cumin, chili powder (if using), salt, and pepper. Toss well to ensure all ingredients are evenly coated.
4. Adjust to Taste:
- Taste the salsa and adjust the seasoning as needed. You can add more lime juice for extra tang or additional jalapeño for heat.
5. Optional Avocado:
- If using avocado, gently fold it into the salsa right before serving to prevent it from getting mushy.
6. Chill and Serve:
- For the best flavor, let the salsa sit in the refrigerator for about 30 minutes to allow the flavors to meld. Serve chilled with tortilla chips, on tacos, or as a side dish!
Tips for Success
- Roasted Corn Option: For extra flavor, you can roast the corn kernels in a skillet with a bit of olive oil until they are slightly charred and golden.
- Adjust Heat: Control the spiciness by adding or reducing the amount of jalapeño. For a milder version, use only one jalapeño or substitute with a milder pepper like Anaheim or poblano.
- Make It Ahead: Corn salsa tastes even better after it has sat for a while, so you can make it a few hours or even a day ahead of time.
Conclusion
This Homemade Corn Salsa is the perfect blend of sweet, tangy, and spicy flavors. It’s easy to make and can be enjoyed in many ways. Whether you’re looking for a topping for your tacos or a dip for chips, this salsa is sure to impress. Enjoy it at your next gathering or as a quick, flavorful snack!