Corn Salsa
The perfect blend of fresh ingredients in this vibrant Corn Salsa makes it a must-try! Sweet corn, crunchy bell peppers, and zesty lime come together for a refreshing treat. Perfect as a dip or topping, it's an easy weeknight dinner addition. You’ll want to make it tonight!
Equipment
- Chef's Knife
- Cutting Board
- Mixing Bowl
Ingredients
- 4 ears Corn shucked and cut fresh off the cob
- 1 large red or orange bell pepper diced
- ½ medium red onion diced
- 1 to 2 jalapeños seeded and diced
- ½ cup fresh chopped cilantro
- 2 tablespoons extra virgin olive oil
- 2 small limes juiced
- 1 teaspoon honey
- ½ teaspoon kosher salt
- Freshly ground black pepper
Instructions
- Start by gathering all your ingredients. Ensure you have your fresh corn, bell pepper, red onion, jalapeños, and cilantro ready to go. It’s essential to work with fresh produce to capture the best flavors.
- Next, take the corn and shuck it, ensuring to remove all the husks and silk. Then, carefully cut the kernels off the cob. You should have about four ears’ worth, which will create a sweet and juicy base for your salsa.
- Now, grab your bell pepper and dice it into small, even pieces. The color of the pepper will not only enhance the visual appeal but also add a delightful crunch.
- Dice the red onion finely. The sharpness of the onion will add depth to the salsa, balancing the sweetness of the corn and bell pepper. Make sure the pieces are small enough to blend seamlessly.
- For those who enjoy a bit of spice, take your jalapeños, slice them open, and remove the seeds and membranes. Dice them finely and add them to the mix. Adjust the amount based on your heat preference.
- Chop the cilantro roughly and stir it into the mixture. This herb adds a unique fresh flavor that ties everything together.
- In a separate bowl or a large mixing bowl, combine all the chopped ingredients: the corn, bell pepper, red onion, jalapeños, and cilantro.
- Next, drizzle in the extra virgin olive oil and the juice from the limes. This will not only add flavor but also keep the salsa moist and fresh.
- Now, add honey, kosher salt, and black pepper to taste. Mix everything gently with a spoon to combine all the flavors, making sure not to mash the ingredients.
- Finally, once everything is mixed, taste the salsa and adjust the seasoning if needed. Add more lime juice, salt, or honey to suit your preference. Garnish with extra cilantro on top and serve it alongside multigrain tortilla chips.
Notes
- Storage: Store leftovers in an airtight container in the fridge. It will keep well for about 2 to 3 days, but it's best enjoyed fresh!
- Freezing: Freezing isn't recommended. The texture will change once thawed, as the vegetables lose their crispness.
- Pairing: This salsa pairs wonderfully with grilled chicken or fish. It's also fantastic as a topping for tacos or served on a bed of greens.
- Customization: Feel free to add ingredients like diced avocado, black beans, or even peaches for a unique twist.
- Meal Prep: This salsa is perfect for meal prep. Make a big batch at the start of the week for quick snacks and side dishes.