Grapefruit and Corn Summer Salsa


  • 1 Small red onion (cut in half or quartered)
  • 4 Medium red radishes
  • 4 garlic cloves
  • 1/2 jalapeno pepper (remove seeds and ribs)
  • 1 Large ruby red grapefruit (segmented)
  • 1 ear of corn (kernels removed)
  • 1 teaspoon sugar
  • salt and pepper


Step 1 Carefully use the mandoline. Use a fork if the X is too big for the vegetables. But do not use your fingers.
Step 2 Use a mandoline to shave the onion, radishes, gaelic and jalapeño into a medium bowl.
Step 3 Slice the top and bottom of the grapefruit, then set the grapefruit on one of its flat sides on a cutting board.
Step 4 Carefully cut down the sides of the grapefruit, working in strips to slice off the skin and white pith, removing as little of the grapefruit flesh as possible.
Step 5 Remove the flesh segments.
Step 6 Once all the segments have been removed, squeeze the juice over the bowl of, then discard.
Step 7 Mix gently.
Step 8 Cut the kernels off the ear of corn and add kernels to the bowl, mix again.
Step 9 Add the sugar, mix. Then add the salt and pepper to taste.
Step 10 The salsa can be served immediately, or refrigerated. If the chilled, let warn to room temperature for 30 minutes before serving.

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