Corn Salsa Recipe
Corn salsa takes its roots from Mexican cuisine, known for its creative use of fresh, seasonal ingredients. Traditional salsas often feature tomatoes, peppers, and herbs, but corn became a popular addition as cooks sought to use regional crops.
Equipment
- Cutting board
- Knife
- Mixing bowl
- Spoon or spatula
- Measuring cups and spoons
Ingredients
- 2 cups fresh or frozen corn kernels (thawed if frozen)
- 1 small red bell pepper, finely diced
- 1/2 small red onion, finely chopped
- 1 jalapeño, seeds removed and finely chopped (optional for heat)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the CornIf you're using fresh corn, remove the kernels from the cob with a sharp knife. To do this, stand the cob upright in a bowl and carefully slice downwards. For frozen corn, thaw it completely and pat it dry to remove excess moisture.
- Chop the VegetablesDice the red bell pepper and red onion into small, uniform pieces for consistency. If you like a spicy kick, chop the jalapeño into fine pieces after removing the seeds.
- Mix the IngredientsIn a mixing bowl, combine the corn, red bell pepper, red onion, and jalapeño. Add in the chopped cilantro for a fresh, herbal aroma.
- Season the SalsaDrizzle the mixture with olive oil and lime juice. Sprinkle in the ground cumin, salt, and black pepper. These seasonings will bring out the best flavors in the salsa.
- Toss and ServeUse a spoon or spatula to gently toss the ingredients together until well mixed. Taste the salsa and adjust the seasoning if needed. Serve immediately or chill in the refrigerator for 15-30 minutes to allow the flavors to meld together.