Corn Salsa Recipe

Aug 28, 2020Recipes

Sweet Corn Salsa Recipe 

Fresh corn on the cob (aka sweet corn) is in season here in Ontario, and there are so many ways to enjoy it! While I love corn on the cob, when you’ve had lots of it – you can get tired of it and it becomes time to try something new.

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Enter, Corn Salsa! Perfect for late summer when corn on the cob pops up in all grocery stores and farmers’ markets across the province! Note: If you don’t have fresh corn, this recipe also works well with frozen or canned corn.

 

If using frozen corn: Defrost in the fridge (the night before) or microwave before use.

If using canned corn: Rinse the corn kernels in a colander under running water before use.

 WATCH ABOVE: How to Make Corn Salsa – on YOUTUBE. Remember to like and subscribe!

The word “salsa” is Spanish for sauce. Eating tortilla chips with salsa is common in Mexican-American restaurants and dishes. Sometimes it’s common to forget the origins of food, but Canada and the United States are full of food influences from immigrants and other cultures sharing their cuisine. This story on the history of eating chips and salsa is fascinating! Salsa can be traced back to the 1500s created by the Incas, Mayans and Aztecs, from what is now known as Mexico, Central and South America. Tomatoes also originate from that region. No, tomatoes are not actually Italian!

Corn Salsa

I see corn salsa as people using what was available at the time. No tomatoes? Fresh corn in salsa? YESS! This recipe is quick to make and only takes a few fresh ingredients. Add a whole jalapeno pepper for extra heat!

Recipe: Fresh Corn Salsa

Prep Time 25 mins |COOK TIME 7 mins | Total Time 32 mins | serves 4-6

Ingredients

3 cups corn (about 4-5 cobs of corn. Shucked, with kernels removed)

1 cup cherry tomatoes (chopped into quarters)

1 cup bell pepper (orange, red, green or yellow – seeded and diced)

½ red onion (diced finely)

½ cup finely chopped cilantro

1 jalapeño pepper (seeded, diced finely)

2 cloves garlic (minced)

1-2 limes (juiced)

Salt and pepper

Instructions

How to Cook Corn on the Cob
1) Bring a large pot of boiling water to a boil.

2) Place shucked corn cobs into water. Boil for 5-6 mins.

3) Drain water into a colander over the sink.

4) Once corn is cool, remove corn kernels with knife. It’s best to do this over a large mixing bowl to catch all the falling kernels.

To Make Salsa
Combine all ingredients together in a large bowl. Season with salt and pepper. Chill until ready to serve!

Goes well with tortilla chips or on top of chicken, fish, salad or on its own!

Watch my YouTube VIDEO below on how to make it!

Did you make this recipe? Tag @nutritionartist on Instagram and use the hashtags  #deliciouslydiverse or #nutritionartist!

 

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Have you tried making corn salsa? Leave me a comment below!

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Meet Michelle

Welcome, I'm Michelle! I'm a TV and digital media registered dietitian and Asian cuisine content creator based out of Hamilton, ON Canada!

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