Sweet Summer Corn Salsa with Lime Cumin Vinaigrette

I am 2 weeks into working as the Orange County Fair Chef, and I’m knee deep in pies, fried foods, cookies, cakes, and crazy contests… 

Today is $2.00 tastings of fair food, good thing I went to the gym this morning…

This is a recipe I shared from last summer- enjoy!

Corn is one of those non-threatening vegetables that plays nicely with everyone… even kids will eat it!   Corn is friends with cayenne, cilantro, and chilies.  It has even been known to hang out with garlic, lime, and onions.  Such an easy going summer pal, it likes to be – boiled, grilled, roasted, or simmered. Whatever way you choose to cook and serve it, summer corn is incredibly fresh and full of flavor … and lucky for us, in peak season.

I knew I wanted to keep the corn as close to raw as possible and buddied up with other summer flavors.  This corn salsa is bursting with crisp sweet corn flavor and the vinaigrette with the lime & cumin add the perfect bright summer zing the corn needs to show off it’s sweetness.  I served this with chips and also piled it on top of blackened salmon tacos.  You could also toss it with crisp romaine for a corn salad. 

Sweet Summer Corn Salsa
2 ears sweet white corn – about 2 cups
2 ears yellow corn- about 2 cups
1 cup tomatoes -small dice
1 medium serrano pepper- minced -about 2 teaspoons
1/2 cup red onion- small dice
1/4 cup cilantro- finely chopped
1/2 cup lime cumin vinaigrette
1/2 teaspoon salt
pinch black pepper

Remove husks and silk from corn- place into an microwave safe dish and add in 1/4 cup of water
Seal dish with plastic wrap and microwave for 4-6 minutes until tender but still crisp
While warm brush corn with lime vinaigrette and place onto a hot grill for 2-3 minutes to lightly color
Once cooled remove corn with a sharp knife
In a medium bowl combine corn, tomatoes, Serrano pepper, onion, and cilantro
Mix well with 1/2 cup of vinaigrette and adjust seasoning
Serve at room temperature

Lime Cumin Vinaigrette
Zest of 4 limes
Juice of 4 limes -about 1/4-1/2 cup
1/8 teaspoon ground cumin
pinch of cayenne pepper
1 teaspoon salt
1/2 teaspoon pepper
1 clove of garlic-minced
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 cup of extra virgin olive oil

In a jar combine all ingredients and shake well

6 comments… add one
  • urban muser July 23, 2011, 6:49 pm

    the corn looks fab! but pies, fried foods, cookies, and cakes sounds great too!

  • The Café Sucré Farine July 26, 2011, 7:09 pm

    mmm mmm mmm! I sure would love to be at your house for dinner! This is just about making me drool! My keyboard would frown on that however so I am keeping my mouth tightly clenched! 🙂 Seriously this looks amazing – you are such a wonderful chef!! Thanks, Chris

  • highplainsdrifters July 27, 2011, 7:03 pm

    you had so many good chile mixes, adobos, and salsas last year … so simple and so delish.

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  • Kim October 12, 2011, 4:06 pm

    I really wish I had seen this salsa recipe, because it would have been a good “vegetarian” option for dinner last week. Beautiful colors!


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