Corn Salsa Recipe
User Reviews
5
Corn Salsa Recipe
Description
This Corn Salsa features fresh kernels cut from large ears of corn, providing sweetness and crunch. Minced jalapeno peppers add heat that can be adjusted by including or removing seeds. Fresh cilantro and finely chopped red onion contribute herbal and sharp notes, balanced by freshly squeezed lime juice and salt. Optional ingredients such as diced tomato and rinsed black beans enhance the body and visual appeal. A dash of chipotle chili powder or smoked paprika introduces smoky depth without overwhelming heat.
The preparation involves mixing ingredients well and tasting to adjust spice and seasoning. Serving immediately preserves freshness and texture. This salsa pairs well with grilled meats, tortilla chips, tacos, or as a summery side. It can be refrigerated for a few days, though flavors mellow over time and may need refreshing with lime or salt before serving again.
The salsa’s heat level is customizable by varying jalapeno quantity or removing seeds. It provides a fresh, vibrant accompaniment to many dishes and relies on fresh produce and bright seasoning to stand out.
Ingredients
- 3 cups corn kernels from about 3 large ears corn
- 1 or 2 or 2 jalapeno pepper minced (seeded if desired
- ½ cup cilantro chopped, fresh
- ½ cup onion red, finely chopped
- 3 tablespoons lime juice freshly squeezed
- ½ teaspoon salt
- 1 medium tomato seeded and diced, optional
- ¾ cup black beans drained and rinsed, optional, canned
- ¼ teaspoon chipotle chili powder optional or to taste, or smoked paprika
Instructions
- Combine corn, jalapeno, cilantro, red onion, lime, salt in a large bowl. Add tomato (if using), black beans (if using.)
- Taste and add chipotle or smoked paprika to taste (if using.) Serve immediately.
Notes
- Store the salsa in a sealed container in the refrigerator for up to three days; flavors and spiciness will diminish after the first day.
- Before serving leftovers, stir the salsa and adjust lime juice, salt, and chipotle chili to refresh flavor and heat.
- To remove kernels, stand the ears of corn upright in a large bowl and slice downward with a sharp knife; measure 3 cups of kernels for the recipe.
- Adjust the heat by adding jalapeno seeds for more spice, or use fewer or deseeded jalapenos for milder salsa.
- For a smoky flavor without extra heat, substitute chipotle chili powder with smoked paprika.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5cups
Amount Per Serving
Calories 46 kcal
% Daily Value*
| Serving | 1 serving = ½ cup | |
| Calories | 46kcal | 2% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 209mg | 9% |
| Potassium | 122mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 196IU | 4% |
| Vitamin C | 6mg | 7% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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