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Fresh Corn Salsa
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Fresh Corn Salsa

This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Brawley, who holds a degree in culinary arts and owns The Green Kitchen in Richmond, Va., shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

Fresh Corn Salsa

4 ears of unhusked corn
½-1 cup chopped red onion
1½ cups diced Roma tomatoes (3)
¼ cup chopped cilantro, or more to taste
1 small to medium banana pepper, seeded and chopped
1½ teaspoons chopped garlic
3 tablespoons olive oil
2 tablespoons fresh lime juice
1 teaspoon cumin
¾ teaspoon salt


Cook one ear of corn in the microwave for 2 minutes, then let rest for 2 minutes. Repeat with remaining corn.

While the corn is cooking, chop the rest of the solid ingredients, and mix them together in a glass or stainless bowl.

In a separate small bowl, whisk together the oil, lime juice and spices.

Peel off the corn husks. Then, in a large bowl, cut the corn kernels off the cobs. Mix the vegetables into the corn. Stir in the dressing.

Serve at room temperature with tortilla chips, or refrigerate until ready to serve.

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