This corn salsa is a bright and inviting side dish to dress up any meal. It’s delicious on tacos, chicken or just about anything you can think of, it makes the table shine bright.
This salsa is a vibrant medley of flavors and textures that brings a burst of freshness to any meal. With its colorful ingredients and zesty seasonings, this versatile condiment is a must-have for your culinary repertoire. Whether you’re hosting a summer barbecue or simply craving a tasty snack, corn salsa never disappoints. Let’s dive into the delicious world of corn salsa and discover what makes it so irresistible.
At the heart of this salsa lies the star ingredient: sweet corn. Freshly harvested and bursting with natural sweetness, corn adds a delightful crunch and golden hue to the salsa. Combined with juicy tomatoes, crisp bell peppers, and aromatic red onions, each bite is a symphony of flavors.
The magic lies in its seasoning. A squeeze of fresh lime juice adds a zesty tang that brightens up the dish, while chopped cilantro infuses it with a burst of herbal freshness. For heat lovers, a dash of finely chopped jalapeño and don’t forget to sprinkle in some salt and pepper to enhance the flavors.
This salsa is incredibly versatile and can be enjoyed in various ways. Serve it as a topping for grilled meats, fish, or tacos to add a pop of color and flavor. Use it as a dip for crunchy tortilla chips or spoon it over a bed of crisp lettuce for a refreshing salad. The possibilities are endless, and the result is always delicious.
Corn Salsa
Description
Corn Salsa, a delicious and colorful side dish, bright, cheery and flavorful.
Ingredients
3 ears of corn, or 2 cups of frozen corn
3 green onions – chopped
1/3 cup red bell pepper – chopped
1 poblano or jalapeño pepper – finely chopped, approximately 2 tbsp (seeds and veins removed to reduce heat)
1/3 cup cilantro
Juice of 1/2 a Lime
Salt and pepper to taste
Instructions
- Cook corn in a large pot of salted water for approximately 3- 5 minutes.
- Remove corn from water and dunk it into an *ice bath, this ensures that the corn stays plump and bright yellow and that it’s cool enough to handle.
- Cut the kernels off the stock and add to a medium bowl.
- If you’re using frozen corn, add 2 cups of froze corn to a liquid measuring cup, fill with hot water and let it set for a minute, drain in a strainer. Dunk the kernels into an *ice bath, then set out on some paper towels to dry.
- In a medium sized bowl, add chopped poblano or jalapeño pepper, green onion, red pepper, lime juice, fresh cilantro and salt.
- Stir, and serve.
Notes
*Ice bath: bowl of cold water and ice, to dunk vegetables to stop the cooking and to keep their color and crispness.
