Published On: July 28, 2025Categories: Recipes

From the kitchen of SaJe Family Farm

This vibrant, garden-fresh salsa bursts with late-summer flavor! A perfect pairing for chips, tacos, scrambled eggs, or anything that needs a zesty kick. Customize the heat to your liking with your favorite peppers.

Corn SalsaIngredients

  • 2 ears of fresh corn, shucked

  • 4 cups diced fresh tomatoes (about 2–3 large tomatoes)

  • 2 cups diced bell pepper (1 large or 2 medium)

  • 1 cup diced onion (1 medium or ½ large)

  • 1 jalapeño pepper, finely diced (adjust quantity to taste)

  • 2 cloves garlic, crushed or finely minced

  • ½ cup apple cider vinegar

  • Salt and pepper to taste

Tip: For extra heat, add more jalapeño or swap in a spicier pepper like serrano or habanero.

Instructions

  1. Broil the Corn:
    Cut the kernels off the cob and spread them in a single layer on a greased or nonstick baking sheet. Broil on high, stirring frequently, until kernels are lightly browned and toasted. Keep a close eye to avoid burning. Once golden, remove from oven and let cool.

  2. Prep the Veggies:
    Dice the tomatoes, bell pepper, and onion into small (¼–½”) pieces. Add them to a large mixing bowl.

  3. Add Jalapeño & Garlic:
    Finely dice the jalapeño and mince or crush the garlic. Add both to the bowl.

  4. Combine:
    Add the cooled corn to the rest of the ingredients in the bowl.

  5. Finish with Vinegar & Seasoning:
    Pour in the apple cider vinegar and stir everything well to combine. Season with salt and pepper to taste.

  6. Serve & Enjoy:
    This salsa is delicious right away, but even better after chilling for a few hours to let the flavors meld. Serve with tortilla chips, spoon over tacos, top scrambled eggs, or get creative!