CommonGround volunteer Paula Peterson shares her recipe for Corn Salsa with Pure Nebraska viewers.


Corn Salsa


  • 3 cups raw corn kernels about 4 cobs of shucked sweet corn
  • 1 cup finely chopped red onion about ½ medium onion
  • 1 diced ripe avocado optional
  • ½ cup finely chopped fresh cilantro
  • 1 to 2 medium jalapenos depending on how hot you like it 1 for mild to medium 2 for spicy
  • ¼ cup lime juice about 2 limes
  • 1 tablespoon white wine vinegar
  • ¼ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • ½ teaspoon fine sea salt


  • In a medium serving bowl,combine all of the ingredients. Stir to combine.
  • For the best flavor, let it sit for about 20 minutes before serving.
  • Serve as a topping for burritos or tacos or just eat with chips.
  • This salsa keeps well in the refrigerator for up to 3 days.
Tried this recipe?Let us know how it was!