Fresh Corn Salsa Recipe

Name: Fresh Corn Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ears of fresh corn on the cob, shucked and ready to go; 2 tablespoons olive oil; 3 shallots, finely chopped up; 1 fresh red chili pepper, finely chopped up; 1/2 red paprika, finely chopped up; Finely grated zest and juice of a lime; 1 -2 tablespoons sweet chili sauce; 1 tablespoon fresh coriander, finely chopped; A handful fresh basil, finely chopped; Optional - green scallions to garnish and basil leaves; 1 tablespoon chopped mint

Servings: persons

2 ears of fresh corn on the cob, shucked and ready to go
2 tablespoons olive oil
3 shallots, finely chopped up
1 fresh red chili pepper, finely chopped up
1/2 red paprika, finely chopped up
Finely grated zest and juice of a lime
1 -2 tablespoons sweet chili sauce
1 tablespoon fresh coriander, finely chopped
A handful fresh basil, finely chopped
Optional - green scallions to garnish and basil leaves
1 tablespoon chopped mint

1
Heat up a grill pan on medium . When hot, brush on some oil and place corn on. Let cook lightly and turn around after 30 seconds, till the corn changes colour from yellow to just golden - you know what I mean, about 3 -4 minutes.
2
Remove from pan and using a sharp knife, strip the cobs of their kernels, cutting as close to the cob as possible, without getting the cob itself!
3
Heat up remaining oil in another pan (sorry) and gently cook the shallots, chili pepper, paprika, lime zest for a couple of minutes til soft but not coloured.
4
Add the corn kernels, stir well and take off the heat. Stir in the chili sauce and herbs. Season to taste.
5
Also delicious served on top of light toasts, Brie, eggs, crostini style

148

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 ears of fresh corn on the cob, shucked and ready to go, 2 tablespoons olive oil, 3 shallots, finely chopped up, 1 fresh red chili pepper, finely chopped up, and more.

Yes, Fresh Corn Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fresh Corn Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions