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Karen’s Corn Salsa

Karen’s Corn Salsa

This simple corn salsa has a puréed base which gives it stability and creaminess.

Corn Relish

Karen’s Corn Salsa


1 large ear fresh corn

2 tablespoons white wine vinegar

2 tablespoons pure cane sugar

¼ cup yellow bell pepper, cut into ½” pieces

2 teaspoons fresh garlic, peeled, chopped

1 teaspoon fresh jalapeño, chopped ~ for mildly spicy, add more if you like

1 ½ teaspoons fresh lime juice

2 pinches sea salt, or to taste

2 teaspoons fresh parsley, or cilantro cleaned and chopped



Remove husk and silk from the corn. Steam until crisp tender, about 2 minutes. Cool and cut kernels off the cob.


In a small skillet add vinegar, sugar, yellow peppers, garlic and jalapeño.
Bring to a boil, then cover and turn down to a low simmer.
Cook the base of the salsa for 5 minutes. Cool slightly.


Add the mixture from the skillet with 1/3 of the corn to a small food processor (can use a stick blender.)
Purée until creamy, about 2 minutes.
Place contents in a small bowl.


Add the rest of the corn kernels, lime juice, sea salt and parsley. Mix together. Taste for seasonings.


Serve the salsa at room temperature or chilled.


To store: Place in an airtight glass container in the refrigerator.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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