Meet Your Vegetables: Corn Salsa Fresca

Prepared by Jillian Tholen and Dustin Nelson, UMN Public Health Nutrition Graduate Students


  • fresh corn
  • tomatoes
  • onion
  • jalapeño
  • cilantro
  • lime juice (optional)
  • salt to taste

This is a very free-form recipe—more of a basic idea for you to be creative with!

Husk the corn and scrape the kernels off the ears with a knife.

Chop remaining ingredients to the size you prefer, and toss everything together with salt and lime, if you’d like. Enjoy!

Purchasing and Storage

It is arguably best to eat corn on the cob fresh when it is in season – it can be prepared in any number of ways: boiled, steamed, roasted, grilled, or microwaved. However, corn can be enjoyed year round if frozen or canned.

To freeze corn, husk and wash ears. Scald 4-10 minutes in boiling water, depending on the size of the ears. Quickly cool in ice water and drain. Then, cut kernels from the cob and pack in freezer containers, or pack whole ears in freezer containers. Freeze.