The Girl Who Ate Everything

Corn Salsa

Thu, 07 Jun 2018 2 Comments

This Corn Salsa is a fresh corn salad with tomatoes, onion, bell peppers, jalapeno, and cilantro. Add a squeeze of lime and you’re done!

Imagine the Corn Salsa from Chipotle with a scoop of Pico de Gallo all mixed together. That’s what this Corn Salsa tastes like. This Corn Salsa can be served as an appetizer with chips or as a salsa over a salad, fish, or chicken.

CORN SALSA

Whenever I go to Chipotle and I’m trying to eat healthy I’ll get a salad with a big scoop of their Corn Salsa and a big scoop of their mild salsa (pico de gallo).

Their Corn Salsa has a sweetness from the fresh corn but with a whole lot of heat. All by itself, I’m actually not a huge fan. But add a scoop of Pico de Gallo with tomatoes, onion, garlic, and cilantro – yes!! It adds so much.

I know I just made Greek Salsa, but Mexican food will always have my heart.

The hardest part about this recipe is cooking the corn. I know you’re thinking, “Christy, cooking corn isn’t hard.”

It is when your stove takes 15 minutes to boil water. I’m just not that patient. I use number 4 below (the microwave hack) to cook mine.

HOW TO COOK CORN ON THE COB

There are many ways that you can cook corn and here are the ways how:

1. Bring a pot of water to boiling and boil the corn for 3-5 minutes.
2. Grill the corn over medium high heat for 3-5 minutes.
3. Keep the corn in its husk and microwave for 3-5 minutes. It steams the corn.
4. Cut the corn off the cob and saute in a pan with a little oil for 3-5 minutes.

HOW TO MAKE CORN SALSA

Now that you know how to cook your corn, making corn salsa is a breeze. It’s a lot of chopping but then you’re done. There’s nothing like a spicy, fresh corn salsa.

CAN I USE FROZEN OR CANNED CORN?

I’m usually all about take shortcuts where you can, but when the main ingredient in this salsa you really want to use fresh corn. If you have to choose between canned corn or frozen corn, I would use frozen. Canned corn tends to be a little soggy.

HOW TO GET GRILL MARKS WITHOUT GRILLING

You can get those nice roasted marks but either sauteing in a pan or holding the cooked corn with tongs over an open gas stove flame. I even use my kitchen blow torch sometimes to get a little char on my corn.

If you like this Corn Salsa, you’ll like these recipes:

Frito Corn Salad

Corn, Avocado, and Tomato Salad

Cowboy Caviar

Print

Corn Salsa

Prep Time

15 mins

Total Time

15 mins

 

Course: Salad, Side Dish

Cuisine: Mexican

Servings: 4 cups

Author: Christy Denney

Ingredients

• 3 cups fresh corn, cooked and shucked about 4-5 ears of corn
• 1 cup grape tomatoes, quartered (Roma can be used as well)
• 1 cup bell pepper, seeded and diced red, green, orange, or yellow
• 1/2 red onion diced finely
• 1/2 cup finely chopped cilantro
• 1/2 jalapeno, seeded and diced finely (you can use a whole one for spicier)
• 2 cloves garlic minced
• 1-2 limes juiced
• salt and pepper to taste
• (optional) tortilla chips for scooping

Instructions

1. In a large bowl, combine all of the ingredients together and season with salt and pepper to taste. Chill until ready to serve. Serve with tortilla chips if desired or over chicken, fish, or a salad.

Recipe Notes

HOW TO COOK CORN

There are many ways that you can cook corn and here are the ways how:

1. Bring a pot of water to boiling and boil the corn for 3-5 minutes.
2. Grill the corn over medium high heat for 3-5 minutes.
3. Keep the corn in its husk and microwave for 3-5 minutes. It steams the corn.
4. Cut the corn off the cob and saute in a pan with a little oil for 3-5 minutes.

HOW TO GET GRILL MARKS WITHOUT GRILLING

You can get those nice roasted marks but either sauteing in a pan or holding the cooked corn with tongs over an open gas stove flame. I even use my kitchen blow torch sometimes to get a little char on my corn.