Corn Salsa Recipes

Yotam Ottolenghi loves mixing unorthodox ingredients, like lime juice, jalapeno and maple syrup, into his Middle Eastern food.

The fish in these healthy tacos is seared instead of fried. The spicy, chunky salsa spooned on top is delicious enough to eat on its own as a salad.

In this ingenious 3-ingredient recipe, grilled fresh corn and poblano chile are used in two ways: Half of the mixture gets pureed into a sauce that's served under seared skirt steak and the rest becomes a chunky salsa that's spooned on top.

This simple succotash-style treat is the perfect side dish for most any summer meal, and also makes a delicious topping for tacos.

Because the salsa for these tacos is not cooked, use the juiciest summer corn you can find.

This spicy fresh-corn salad, with grilled sweet Vidalia onions and tart lime juice, has been a summertime picnic staple for Grace Parisi ever since she discovered canned chipotles in adobo sauce years ago at her neighborhood Latin grocery store. Now these chipotles are available in the Latin section of big supermarkets all around the country as well.