Serrano & Corn Salsa

serrano and corn salsa // serrano & corn salsa //

This recipe started as an idea for a salad. My salad “testing” often happens during lunch – I experiment with a variety of veggies, usually a concoction of whatever I happen to have around. When I come across an especially good combo, I save the idea and make it again later to shoot for a post.

The afternoon I sat down to eat the salad-version of this, I was sure it would be a winner. Corn, peppers, cucumber, tons of lime… an easy recipe to use up tons of late summer produce. Well it turned out to have a little too much lime, (something I never thought was possible). As I ate my overly-tart chopped salad I realized it was more of a salsa… that it would be better served as a condiment rather than eaten straight out of the bowl.

Yep, it was. When I made it a second time it was much better with chips and even better with grilled portabello tacos. I can also see it being tasty atop fish or meat if you’re looking to spice up your summer grilling.

serrano & corn salsa //

serrano & corn salsa

Serves: makes about 1.5 cups
  • 2 ears of corn
  • ¼ cup chopped cucumber
  • ¼ cup chopped red bell pepper
  • 1 serrano pepper, thinly sliced
  • ¼ cup chopped scallion
  • 2-4 tablespoons fresh lime juice
  • 2 teaspoons olive oil
  • drizzle of honey or agave
  • salt & pepper
good (not pictured) additions:
  • diced avocado
  • chopped fresh cilantro
  • ½ teaspoon chili powder
  1. Slice corn kernels off the cob. Next, using the back of your knife, scrape the cob to get some of the leftover corn pulp. (about 1 tablespoon per cob).
  2. Mix everything together. Let chill in the fridge for 20 minutes or up to a day. Taste and adjust seasonings. This is great served with chips, on tacos, on salads, or on grilled fish.


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Rate this recipe (after making it):  

  1. Kelly from

    This looks amazing – what a great recipe! 🙂

  2. Tieghan from

    Love this so much!! I am a corn salsa freak these days!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.