Corn Salsa Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
2
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Calories
51 kcal
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Cuisine
Mexican, International
Corn Salsa Recipe
Description
Corn Salsa Recipe centers on tender steamed corn kernels combined with green onions (or optional sharper onions), green chilies for heat, and fresh coriander leaves for herbaceous notes. The seasoning includes cumin, red chili powder, black pepper, and salt, which balance the sweetness of the corn and the acidity from fresh lemon juice. The result is a salsa with crisp texture from the onions and corn, a subtle warmth from the chilies and spices, and freshness from citrus and herbs.
The corn kernels can be cooked via pressure cooker or instant pot to retain juiciness. Mixing the ingredients gently ensures the salsa holds its texture without turning mushy. This salsa can be served as a dip with chips, a topping for tacos or grilled proteins, or stirred into salads for a flavorful crunch.
Additional ingredients like beans, avocado, or tomatoes can enrich this salsa, although the basic recipe stands well on its own. Fresh corn works best, but frozen or canned corn can also be used when fresh is unavailable. The salsa should be stored chilled and consumed soon when onions and herbs are present for optimal freshness.
Adjust spice levels to taste, adding more or less green chilies or powdered spices as preferred. This recipe can be scaled to accommodate larger groups.
Ingredients
- 1 cup corn kernels - steamed or 1 medium to large corn cob, boiled or steamed (sweet corn)
- ¼ cup green onions - finely chopped, spring onions (scallions)
- 1 teaspoon green chilies - chopped or jalapeño pepper or serrano pepper - chopped
- 2 tablespoons Coriander leaves - chopped (cilantro)
- ¼ teaspoon cumin powder (ground cumin)
- ¼ teaspoon red chili powder or cayenne pepper or paprika
- ¼ teaspoon black pepper ground black pepper) or add as required, powder
- salt as required
- 1 to 2 teaspoons lemon juice or add according to taste
Instructions
Cooking Corn
- Stove top pressure cooking: In a 3-litre pressure cooker place 1 medium-to-large corn cob. Add just enough water to almost cover the corn cob. Pressure cook on medium-heat for 8 to 10 minutes. When the pressure falls on its own in the cooker, remove the lid and let the corn cob cool at room temperature.
- Instant pot cooking: Take 1 cup water in the steel insert of a 6 quart IP. Keep a trivet in the steel insert and place the corn cob on the trivet. Pressure cook on high for 3 to 5 minutes. Then do a quick release.
- When the corn cob cools, then carefully with a knife slice off the corn kernels. You will need 1 cup of steamed corn kernels.
Making corn salsa
- Now in a bowl take the corn kernels. Also add finely chopped green onions, green chiliies or jalapeno peppers and 2 tablespoons chopped coriander leaves.
- Next add cumin powder, red chili powder or cayenne pepper, black pepper powder and salt as required.
- Add lemon juice according to taste.
- Mix very well and serve corn salsa.
Serving suggestions
- Serve corn salsa as a chunky dip with tortilla chips or crackers, or even fresh veggies that are thick enough for scooping – like slices of bell pepper.
- You can even serve freshly made salsa with some of your favorite dishes like nachos, quesadillas, tacos, or refried beans.
Notes
- Use fresh, tender corn for best texture and sweetness; substitute frozen or canned corn if fresh is unavailable.
- Green onions provide a mild crunch; for sharper flavor, use red or white onions.
- Adding cooked beans increases protein content and makes the salsa heartier.
- Incorporate butter, olive oil, or mashed avocado to add richness and a creamy texture.
- Fresh herbs like basil, parsley, or mint enhance flavor; dried herbs are acceptable substitutes.
- Store the salsa in an airtight container in the refrigerator; consume within a few days, especially if it contains onions or coriander.
- Adjust spiciness by varying the amount of green chilies or chili powders to suit your preference.
- Double or triple the recipe to serve a larger group.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 51 kcal
% Daily Value*
| Calories | 51kcal | 3% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 610mg | 25% |
| Potassium | 151mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 185IU | 4% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 6mg | 7% |
| Vitamin E | 1mg | |
| Vitamin K | 1µg | |
| Vitamin B9 (Folate) | 23µg | |
| Iron | 1mg | 6% |
| Magnesium | 17mg | 4% |
| Phosphorus | 46mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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