- 2 cups fresh corn kernels, cut off the cob
- 3/4 cup fresh raspberries
- 2 tbsp diced jalapeño pepper (seeds removed)
- 2 tbsp red onion, diced
- 2 tbsp cilantro leaves, finely chopped
- 2 tbsp lime juice
- 1/2 tsp agave nectar
- 1/4 tsp coarse sea salt
- 1/4 tsp ground coriander
- 1/4 tsp ground cumin
- 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.
Expecting a crowd? Double the recipe.