This recipe is an oldie but goodie in my kitchen. I first shared it back in 2011, and over the years it’s become my go-to for parties, cookouts, and even weeknight dinners. Friends who’ve tried it still come back to me for the recipe, which makes me smile every time.
I’ve updated it a bit here to reflect how I actually make it today—still simple, still fresh, and just as delicious. If you’ve been with me since the early days of Gourmet Betty, you might recognize it. If you’re new, you’re in for a treat!
It’s recipes like this that keep me grounded—fresh, flexible, and always meant to be shared around the table.
Corn and Pepper Salsa
Ingredients
- 4 large ears fresh corn or 3 cups frozen, thawed
- 1 medium red onion finely chopped
- Juice of 2 limes
- 1 red bell pepper chopped
- 4 Serrano or Jalapeño peppers seeded and finely diced
- 1 garlic clove minced
- 2 Tbsp fresh cilantro chopped
- 4 fresh mint leaves chopped
- 1-3 Tbsp red wine vinegar to taste
- 2 Tbsp extra virgin olive oil
- Salt and black pepper to taste
- Optional: ½ – 1 cup cooked red beans for extra protein
- Optional: a few drops of hot sauce to taste
Instructions
- If using fresh corn: (preferred) Bring a large pot of water to a boil. Add the corn cobs and cook for 3 minutes. Remove and let cool. Cut kernels off the cob into a large bowl. If using frozen corn: thaw completely before using.
- Prepare the salsa: Add onion, lime juice, bell pepper, Serrano or jalapeño peppers, garlic, cilantro, mint, red wine vinegar, hot sauce, olive oil, salt, and pepper to the bowl with corn. Mix well.
- Taste and adjust: Add more lime, vinegar, or hot sauce as needed until the flavors are bright and balanced.
- Serve right away or chill in fridge before serving.
Notes
Tips & Variations
- Add avocado chunks for creaminess.
- Mix in cherry tomatoes for extra color and sweetness.
- Serve on top of tacos or grain bowls for a fresh, healthy upgrade.