The beauty of corn salsa lies in its versatility. You can enjoy it as a dip with tortilla chips, a topping for grilled chicken or fish, or even as a salad on its own. What makes this recipe even more appealing is how adaptable it is to personal tastes. For instance, Sarah’s original recipe included fresh lime juice, but I sometimes swap it with a splash of apple cider vinegar for a slightly different tang. If you’re a fan of heat, feel free to add a dash of chili powder or cayenne pepper to give it an extra kick.
What’s great about this dish is how quickly it comes together. In just about 15 minutes, you can have a vibrant, delicious salsa ready to impress your guests or simply to enjoy at home. Plus, with ingredients like canned corn, tomatoes, red onion, red pepper, jalapeno, garlic, cilantro, lime juice, and a touch of sugar and salt, it’s a healthy option that’s packed with flavor.
So, whether you’re planning a casual get-together, looking for a fun addition to taco night, or just craving a fresh snack, this corn salsa is sure to become a favorite in your recipe repertoire. Dive into this recipe and let the zesty flavors transport you to a sunny afternoon barbecue.
How to Make Corn Salsa:
Ingredients:
- 2 cups canned corn (12 oz)
- 1 Roma tomato (diced, no juice) or ½ cup cherry tomatoes
- ½ red onion (finely diced)
- ½ red pepper (finely chopped)
- 1 jalapeno (finely chopped, seeds removed)
- 1 garlic clove (minced)
- ¼ cup cilantro (chopped)
- 1 tablespoon lime juice (or vinegar)
- 1 teaspoon sugar (optional)
- ½ teaspoon salt
Directions:
In a large mixing bowl, combine the corn, diced tomato, finely diced onion, chopped red pepper, and chopped jalapeno.
Add the minced garlic, chopped cilantro, lime juice, sugar, and salt to the bowl.
Mix everything thoroughly and let it sit for about an hour to allow the flavors to blend, though this is optional.
If you like it spicier, feel free to add ¼ teaspoon of chili powder or cayenne pepper.
FAQs:
Can I use fresh corn instead of canned corn for the corn salsa?
Yes, you can use fresh corn instead of canned corn. Simply cook the corn first by boiling or grilling it, then cut the kernels off the cob. Using fresh corn can enhance the flavor and texture of your salsa.
How long can I store the corn salsa in the refrigerator?
You can store the corn salsa in an airtight container in the refrigerator for up to 4-5 days. However, as it sits, the vegetables may release more moisture, so you might want to drain any excess liquid before serving.
What can I serve with corn salsa?
Corn salsa is versatile and can be served with tortilla chips, tacos, grilled meats, or even as a topping for salads. Its fresh and vibrant flavors complement a wide range of dishes, making it a perfect addition to many meals.
Is it necessary to let the corn salsa sit before serving?
While it is not necessary to let the corn salsa sit before serving, allowing it to rest for about an hour can help the flavors meld together. This step is optional, but it can enhance the overall taste of the salsa.
Can I make corn salsa ahead of time?
Yes, you can make corn salsa ahead of time. Preparing it a few hours in advance or even the day before allows the flavors to develop more fully. Just make sure to store it properly in the refrigerator until you are ready to serve it.
Corn Salsa
Ingredients
- 2 cups canned corn 12 oz
- 1 Roma tomato diced, no juice or ½ cup cherry tomatoes
- ½ red onion finely diced
- ½ red pepper finely chopped
- 1 jalapeno finely chopped, seeds removed
- 1 garlic clove minced
- ¼ cup cilantro chopped
- 1 tablespoon lime juice or vinegar
- 1 teaspoon sugar optional
- ½ teaspoon salt
Instructions
- In a large mixing bowl, combine the corn, tomato, onion, red pepper, jalapeno, garlic, cilantro, lime juice, sugar, and salt.
- Mix everything well and let it sit for about an hour before serving to allow the flavors to blend, though this step is optional.
- If you prefer more heat, you can add ¼ teaspoon of chili powder or cayenne pepper.
