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


Corn Salsa
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  • 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


  1. In a medium serving bowl,combine all of the ingredients. Stir to combine.
  2. For the best flavor, let it sit for about 20 minutes before serving.
  3. Serve as a topping for burritos or tacos or just eat with chips.
  4. This salsa keeps well in the refrigerator for up to 3 days.


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