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Corn Salsa Recipe
Corn Salsa recipe is a vibrant, tasty, tangy and spicy salsa made from scratch with fresh corn, green onions (spring onions/scallions), green chillies, ground spices and fresh herbs. Enjoy homemade Corn Salsa as a healthy snack or fun addition to your favorite Mexican or Tex-Mex dishes.
Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 2
Calories: 51 kcal
Course:
Side Dish , Appetizer , Snacks
Cuisine:
Mexican , International
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 powder (ground black pepper) or add as required
- 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.
Cup of Yum
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
- Green onions (scallions) being mild taste good and add some sweet crunch. For a more sharper taste, you can replace green onions with red or white onions.
- Adding some cooked or canned kidney beans, black beans or white beans makes for a protein-rich salsa making it healthier.
- For a richer texture, add some butter or olive oil. You can also add some mashed avocado which will give a lovely creamy texture to the salsa.
- Aromatic fresh soft herbs like basil, parsley and mint also taste great. If you do not have fresh herbs handy, then dried herbs make a good option as well.
- Aromatic fresh soft herbs like basil, parsley and mint also taste great. If you do not have fresh herbs handy, then dried herbs make a good option as well.
- Aromatic fresh soft herbs like basil, parsley and mint also taste great. If you do not have fresh herbs handy, then dried herbs make a good option as well.
- The recipe can be doubled or tripled to feed a larger group.
- Corn: Fresh, tender, juicy corn are the best in this salsa recipe. That said, if fresh corn cobs are unavailable, then use frozen corn or canned corn.
- Onions: Green onions (scallions) being mild taste good and add some sweet crunch. For a more sharper taste, you can replace green onions with red or white onions.
- Tomatoes: For a lovely tangy taste and some umami flavor, add fresh tomatoes or canned tomatoes.
- Grilled corn: Replace steamed corn with fire-roasted or oven-roasted grilled corn.
- Beans: Adding some cooked or canned kidney beans, black beans or white beans makes for a protein-rich salsa making it healthier.
- Fats: For a richer texture, add some butter or olive oil. You can also add some mashed avocado which will give a lovely creamy texture to the salsa.
- Herbs: Aromatic fresh soft herbs like basil, parsley and mint also taste great. If you do not have fresh herbs handy, then dried herbs make a good option as well.
- Storing: Fresh corn salsa should be kept in an airtight container in the refrigerator. It will stay good for up to a few days if you have not added onions or cilantro. If you have added the onions and coriander leaves, then refrigerate it for some hours.
- Scaling: The recipe can be doubled or tripled to feed a larger group.
- Spicing & seasoning: You can add the green chilies or jalapeño or spice powders less or more as per your choice.
Nutrition Information
Calories
51kcal
(3%)
Carbohydrates
11g
(4%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
610mg
(25%)
Potassium
151mg
(4%)
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
Phosphorus
46mg
Zinc
1mg
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 51
% 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.