Memorial Day Sweet Corn Recipe Part 2! - Cold Sweet Corn Salsa

More often than not, you have way too many tortilla chips and not enough salsa. It's been a part of mankind's struggle for as long as we can remember. And of course, what better way to solve a problem, than with Sweet Thankfully, this recipe is simple enough to be done on the fly, when the first barren chip-scraping noises and disappointed groans begin.


  1. 3 Cups of Cut Sweet Corn
  2. 1/2 Cup of Red Onion
  3. 1/2 Cup of Red Bell Pepper
  4. 1/4 Cup of Fresh Cut Cilantro
  5. 1/4 Cup of Vinegar
  6. Juice of 1/2 of a Lime
  7. Salt and Pepper to Taste

These tender sweet corn kernels slice off the cob quite nicely for this recipe. 

Step 1: Using a sharp knife, cut the kernels off the sweet corn. Try to cut as close to the center of the cob without cutting into it. 3 ears of sweet corn should be plenty. Place in a medium/large bowl.  

Step 2: Dice the onion and peppers, and cut the cilantro. Add to the bowl with the Sweet Corn. 

Step 3: While stirring, add the 1/4 cup of vinegar. Mix in thoroughly and don't forget to roll contents from the bottom of the bowl. 

Step 4: Before cutting the lime in half, roll the lime between the palm of your hand and the counter top. Apply some pressure as you roll to help release juices. Cut in half and squeeze one half into the bowl, mixing thoroughly. 

Step 5: Enjoy! 

This sweet corn treat is best served with crackers or tortilla chips. 

This sweet corn treat is best served with crackers or tortilla chips. 

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