Fresh Corn Salsa (Salad) with Tomato

We’re nearing the end of sweet corn (and tomato) season and this recipe from Cook’s Illustrated is a fantastic way to use both and it’s SO EASY.  I tasted this the other night at a friend’s house.  It was so fresh-tasting (with a little zip to it) so I had to share it.  Though it’s called a “salsa” it was being served as a colorful salad accompaniment to grilled pork.  The addition of baking soda to the “corn boiling” water amazingly keeps the kernels crisp and fresh tasting.

(Makes 3 cups)

Do not substitute frozen corn for fresh. For a spicier salsa, add some or all of the jalapeño seeds and ribs. 

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  • 3 ears corn, kernels cut from cobs (2 1/4 cups)
  • 1/4 teaspoon baking soda
  • Salt and pepper
  • 2 tablespoons lime juice
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon honey
  • 1 tomato, cored, seeded and cut into 1/4-inch pieces (optional: you don’t HAVE to seed the tomatoes and you can use more than one if you like)
  • 1 shallot, minced
  • 1 jalapeño chile, stemmed, seeded, and minced
  • 1/4 cup chopped fresh cilantro


1. Bring 2 cups water to boil in small saucepan over high heat. Stir in corn, baking soda, and 1/4 ­teaspoon salt; remove pan from heat and let stand for 10 minutes. Drain corn and let cool slightly, about 10 minutes.

2. Whisk lime juice, oil, honey, and 1/8 teaspoon salt together in bowl. Add corn, tomato, shallot, jalapeño, and cilantro to lime juice mixture and toss to combine. Let stand for 10 minutes. Season with salt and pepper to taste; serve.

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