Fresh Corn-Basil Salsa

For obvious, basil-and-corn-related reasons, this salsa is best on wonderfully hot summer days.


Quantity Unit Name Link Alternatives
5 ears fresh white corn, shucked (or 1 bag frozen white petite corn)
½ cup red onion, finely diced
2 tablespoons fresh lime juice
1 teaspoon extra virgin olive oil
½ teaspoon salt
½ cup fresh basil leaves, julienned
1 jalapeno, seeded and finely diced ( to taste)


  • Bring a large pot of water to a boil, add the shucked corn, and boil for 3 minutes.
  • While the corn is boiling, prepare a large bowl of ice water.
  • After 3 minutes, drain the corn, then immerse it in icy water to halt the cooking process.
  • When the corn is cool, cut the corn kernels off the cob.
  • Combine the corn with the rest of the ingredients and serve.
Prep Time: 10-15 minutes
Serving Size: 2½ cups
Jonathan Ewald
Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

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