Bursting with color and layered with bold flavor, this Zesty Cilantro Corn Salsa captures the taste of summer in every spoonful. Fresh corn and jalapeño add crunch and heat, while cilantro, lime, and honey create a lively balance of bright, sweet, and tangy notes. Blended with a hint of soy, rice vinegar, and Sriracha, this salsa offers a subtle twist that’s both unexpected and irresistible.
Serve it as a vibrant appetizer with tortilla chips, or spoon it over grilled fish, chicken, or shrimp for a fresh, zesty finish. It’s quick to prepare, keeps beautifully in the fridge, and only gets better as the flavors meld.
INGREDIENTS:
1 large bunch cilantro (about 4 oz.), stems and leaves
3 medium green onions
3 medium cloves garlic
2 teaspoons soy sauce
1 teaspoon Sriracha hot sauce
1/4 cup rice vinegar
2 tablespoons fresh lime juice
6 tablespoons honey
1/2 cup raw cashews
1 teaspoon cumin
1/4 cup extra virgin olive oil
3 ears fresh corn kernels
1 medium jalapeño, finely chopped
Salt and freshly ground black pepper, to taste
METHOD:
In a food processor, combine cilantro, green onions, garlic, soy sauce, Sriracha, rice vinegar, lime juice, honey, cashews, and cumin. Process until the mixture is smooth and finely blended.
With the motor running, slowly drizzle in the olive oil until the salsa becomes slightly creamy and emulsified.
Transfer the mixture to a medium mixing bowl. Stir in the fresh corn kernels and chopped jalapeño. Season with salt and pepper to taste.
Refrigerate for at least 30 minutes before serving to allow the flavors to develop. Serve chilled or at room temperature with corn chips or as a topping for grilled fish or tacos.
YIELD: Makes about 3 cups
