Corn Salsa
Corn Salsa is a simple yet flavorful dip from Mexican cuisine that is made using sweet corn, tomato, onion, jalapeno cilantro and lime juice, and seasoned with salt and pepper. If you are a sweet corn lover, you will like this recipe. Just mix all the ingredients with cooked sweet corn and your salsa will be ready to enjoy. As per the availability, you can use fresh or frozen sweet corn in this recipe.
| Ingredients: |
| 1 cup fresh or frozen Corn Kernels (approx. 1 large corn on the cob) |
| 1 Tomato, finely chopped |
| 1/2 Jalapeño Pepper, finely chopped (or more to make spicy salsa) |
| 1/3 cup finely chopped white or Red Onion |
| 3 tablespoons finely chopped Fresh Cilantro (fresh coriander leaves) |
| 1 tablespoon Lime Juice (or lemon juice) |
| 1/8 teaspoon Black Pepper Powder (use freshly ground black pepper for better taste) |
| Salt, to taste |
Directions:
Note:
- You can use fresh or frozen corn kernels according to availability in this recipe.
- If you can find fresh white sweet corn for this recipe, you can use them even without cooking. If not, you can use fresh or frozen yellow sweet corn as well. You can cook corn kernels by following any of the methods – 1.Boiling, 2.Grilling, 3.Baking.
- Grilling – If you like smoky flavor, cook the corn on stove top or grill and then cut the corn using a knife.
- Boiling – Cook the fresh or frozen corn kernels in boiling water for 7-8 minutes or until tender. You can also boil the fresh corn on the cob in a pot or pressure cooker.
- Baking – Bake them in a preheated oven at 400F for 10 minutes.
- You can cook fresh or frozen corn in boiling water for 7-8 minutes. If you are using frozen corn kernels, follow the instructions given on back side of the package to cook them. We have used baking method to cook corn in this recipe. Spread the fresh or frozen corn kernels evenly on a baking tray lined with aluminum foil and put them in preheated oven at 400F (200 C).
- Bake them for 10 minutes at 400F (200 C).
- Transfer them to a medium bowl and let them cool down for 7-10 minutes.
- Add 1 finely chopped tomato, 1/2 finely chopped jalapeño pepper (or more to make spicy salsa), 1/3 cup finely chopped white or red onion, 3 tablespoons finely chopped fresh cilantro (fresh coriander leaves), 1 tablespoon lemon juice (or lime juice), 1/8 teaspoon black pepper powder (use freshly ground black pepper for better taste) and salt to taste.
- Mix well. Corn Salsa is ready for serving. You can store salsa in an airtight container in the refrigerator for 2-3 days.
Tips and Variations:
- For variation, add 1 small garlic (minced) and finely chopped green onion.
- Add more lemon juice to make it tangy.
- You can use either fresh sweet corn or frozen corn as per the availability.
Taste: Mild Spicy
Serving Ideas: Serve corn salsa with nachos or tortilla chips. It also tastes best when served with tacos, burritos, enchiladas, Mexican rice, quesadilla, etc.