Corn Salsa, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia
Cuisine: Mexican
Prep Time: 15 minutes
Servings: 2 cups
Corn Salsa is a delicious appetizer that you can enjoy any time with chips or crackers. Add a few more ingredients like chicken or shrimp, and you have a full meal on your hands.

How often do you enjoy a freshly diced salsa and corn on the same night? This corn salsa is delicious enough to serve on its own as a chips and salsa appetizer. Add a few grilled chicken tenders, shrimp or fish fillets and you have a complete meal on the light side. Fresh corn-off-the-cob is best, but nowadays there are some frozen corn brands that work really well. With an easy defrost, your corn salsa is ready to go.

Ingredients

  • 2 cups corn fresh (if using frozen, defrost completely)
  • 2 Roma tomatoes diced or sliced into thin strips
  • 3 green onions chopped (or 1/3 cup red onion, chopped)
  • 1-2 jalapeño peppers minced
  • handful cilantro chopped
  • 2 key limes juiced
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon oregano crushed
  • 1/2 teaspoon pepper

Directions

  1. Combine all ingredients in a bowl. For best results when using fresh corn, peel corn and remove kernels using a sharp knife. Transfer corn to a glass bowl. Cook in the microwave for 5 minutes, then cool completely.Combine all ingredients in a bowl. For best results when using fresh corn, peel corn and remove kernels using a sharp knife. Transfer corn to a glass bowl. Cook in the microwave for 5 minutes, then cool completely.
  2. Taste for salt and serve.

Chef Notes

To deflame strong onions, dice them before any other vegetable and transfer them to a small bowl. Mix with 2 tablespoons of vinegar (any) and 2 tablespoons of cold water. Let them sit in the liquid until you are all done chopping and ready to mix the salsa. Drain and add to salsa.

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