Prevention / Recipes

Corn Salsa


  • 6 large ears fresh corn or about 3 cups kernels
  • 1 1/2 cups diced sweet onion
  • 3/4 cup finely chopped flat-leaf parsley
  • 3 tablespoons fresh or bottled lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt


Cook the corn (fresh, frozen or canned) until steaming and just tender. If using fresh corn, slice the kernels from the corn using a sharp knife.

Combine the corn kernels, onion, parsley, lime juice, oil and salt in a medium bowl.

Serve at room temperature or cold.