Choosing Raw: Raw Corn Salsa

22nd August 2014

Raw Corn Salsa

Perfect. That’s all you really need to know about this recipe. But don’t take my word for it, try it and find out for yourself. This insanely mouthwatering salsa is vibrant, fresh and packed full of Latin flavors that just belong together – Avocado, cilantro, green onion, tomato, raw corn and lime juice. We’ve made our share of corn salsas and corn relishes, but we had never used raw corn before. Gena introduced us to the wonders of a Raw Corn Salsa.

I added a pinch more lime juice for some added bite and some dried chili flakes to introduce some heat the way we like it. We used the Raw Corn Salsa as a topping for gazpachos and salads as well as a dip for chips.

U.S. + Canada Giveaway

Win a paperback copy of Gena Hamshaw’s Choosing Raw: Making Raw Foods Part of the Way You Eat. Open to US/Canada readers. Ends 11:59 PM 31st August 2014. (Pacific Time / PST). Enter the giveaway now (at the end of the post):


Choosing Raw Cookbook: Raw Corn Salsa

Yield: Makes 3 cups


1 ripe avocado, peeled, pitted, and diced into ½-inch pieces
1 ripe, seeded red tomato, diced into ½-inch pieces
2 cups shucked fresh corn
2 green onions, green parts only, chopped
½ teaspoon red chili flakes
⅓ cup chopped fresh cilantro or parsley
Sea salt and freshly ground black pepper
2 to 3 tablespoons freshly squeezed lime juice
2 tablespoons extra virgin olive oil


Mix all the ingredients in a mixing bowl and season to taste. Serve with any dish that calls for salsa. Store in the fridge for up to 3 days.


From Choosing Raw: Making Raw Foods Part of the Way You Eat by Gena Hamshaw. Reprinted with permission from Da Capo Lifelong, © 2014.

Choosing Raw Raw Corn Salsa

Choosing Raw Cookbook: Raw Corn Salsa

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