Just like that, summer arrived. Prompt as always, on the Fifth of July. (Anyone in the Pacific Northwest will attest, summer doesn’t really start until after Independence Day.) And with it, a heady heat that makes raspberries burst into sweetness, and lavender into purple. The kind of warmth that makes utilizing an oven feel improbable and summer berry savoring of utmost importance. During the month of July, raspberries are at their peak harvest, which means it’s the perfect time to dive into this summer raspberry corn salsa.
Crisp. Bright. Spicy and sweet. This quick, summery snack relies on simple preparation, fresh ingredients and10 minutes. That’s all you need to make this salsa the tortilla chip’s faithful sidekick. Though the pleasures of this raspberry corn salsa can easily be enjoyed as a BBQ side or flavor-filling topping, I also tend to enjoy it by the spoonful, which, to my family’s dismay, is not proper salsa etiquette.
Is there anything better than berry picking in the summer?
This simple recipe brings summer freshness to the table with uncomplicated ease. For this raspberry corn salsa, I love the flavor of fresh corn (cut straight from the cob) but I’ve added other methods of preparation should you wish to explore. Besides fresh corn, sweet raspberries, cilantro, spicy jalapeño, lime juice and a little agave and bring counteracting flavors, that offer delicious depth. I hope you enjoy it!
In a small bowl, stir the lime juice, agave, salt, coriander, and cumin together. Set aside.
Add the corn kernels, raspberries, jalapeño, red onion and cilantro to a medium-sized bowl. Pour the lime-agave-spice mixture over the top and stir gently to combine. (Avoid overzealous stirring!*)
Adjust any seasonings as needed — add more lime juice or salt to taste, agave for balance, jalapeño** for heat, etc.
Serve with your favorite tortilla chips and enjoy.
*If your raspberries are on the softer side, consider folding them in last; gently after combining all of the other ingredients. This will hopefully avoid a raspberry mash-up!
** When working with jalapeños, wash your hands well with warm water and soap after handling to avoid any chili oil from spreading to your skin and/or accidentally burning your eyes.
I enjoy fresh corn (cut straight from the cob for this recipe) but I also tested this salsa with quick-cooked corn. For this option, bring a pot of lightly salted water to a boil. Cook the corn for 2 minutes, then drain and blanch for about 30 seconds. (Place the cooked corn kernels in ice water, then drain again.) You could also try this recipe with grilled corn.