CHARRED CORN. Sweet corn is already delish but grilling fresh sweet cobs of corn right on the sizzling grill or charring canned or frozen corn in a hot cast iron skillet enhances their natural sweetness delivering smoky, succulent, sweet corn you will be eating with a spoon. QUICK AND EASY. You just need 20 minutes! ADDED CRUNCH. A red bell pepper and English cucumber add sweet, contrasting CRUNCH. CUSTOMIZABLE: Add your favorite ingredients such as avocados, black beans, mangos, more jalapenos, etc. STRESS FREE POTLUCK PLEASER. Make this Corn Salsa recipe in advance then bring it out when it’s time to serve for stress free entertaining, lunch or dinners without the last-minute hustle.
Corn: for the BEST Corn Salsa recipe, you will need four ears of sweet corn on the cob and then cut the kernels straight from the cob. If you want to ramp up your corn salsa, I highly suggest grilling or charring in a skillet – I’ve included instructions below. Red bell pepper: I recommend red bell pepper because it is sweeter than other colors, but you can substitute if you only have other peppers on hand. I like to to dice the bell peppers so they are “salsa” consistency. Tomatoes. use Roma tomatoes rather than larger tomatoes because they have a higher ratio of flesh to watery inside. Make sure you remove any watery flesh so your corn salsa doesn’t become diluted or soggy. I actually cut all of the flesh out of my tomatoes before chopping. English cucumber: cucumbers are optional but I love the fresh crispness they add. I like English (hothouse) cucumbers so you don’t have to peel them, but you can certainly substitute with a peeled cucumber. Red onion. I like the fresh pop of red onion but you may also use green onions. If you’re not a fan of raw red onions, you can cook them 30 seconds or so in the microwave to soften the bite or use less. Jalapeno: remove the seeds and the white veins of your jalapenos because these pack the fieriest heat. Use one jalapeno for mild and then you can add additional jalapeno to taste. If you feel like your Corn Salsa is missing something – it probably heat, so add more chopped jalapeno! Fresh cilantro: adds a bright, fresh, citrus pop. You can use more or less to taste. Lime juice: you can use fresh or bottled lime juice and use more or less to taste. Apple cider vinegar: I like using cider vinegar in connection with lime juice as I feel like it pumps up the flavor profile without adding too much acidity. If you don’t have cider vinegar, you may add additional lime juice. Garlic: I prefer garlic powder because I feel like it gets more evenly distributed but feel free to substitute with fresh garlic. Salt: corn LOVES salt! It awakens all the flavors! Use more or less to taste. Seasonings: ground cumin, and smoked paprika round out the flavor profile.
CAN I MAKE CORN SALSA WITH CANNED OR FROZEN CORN?
While corn on the cob is my absolute favorite corn for Corn Salsa and Corn Salad, you may also substitute with canned corn or frozen corn.
This Corn Salad recipe calls for 4 ears of corn which means you’ll need approximately 3 ½ – 4 cups of corn. Take care you use SWEET canned corn. If using canned corn, take care to rinse and drain it first. For the best flavor, char your canned sweet corn in a skillet (instructions to follow). If using frozen corn, do not thaw it before charring in a skillet. Frozen corn will take a few extra minutes to char.
TO GRILL CORN ON THE COB:
Peel the corn Remove all the silk Lightly brush all over with olive oil Grease and heat grill to high heat Grill corn over direct heat for 10-12 minutes, turning until lightly charred on all sides, closing the lid in between rotations
TO CHAR CORN IN A SKILLET: If you don’t have corn on the cob or have access to a grill, you can still char frozen, canned, or fresh corn in a cast iron skillet:
Heat one tablespoon olive oil in large cast iron skillet over high heat Add the corn and cook, stirring occasionally, until corn starts to char, approximately 5 minutes (a few minutes longer if frozen) Transfer kernels to a large bowl to cool so they don’t continue to cook
Use fresh corn immediately. Fresh corn is the sweetest and juiciest used within the first 1-2 days. The sugars begin converting to starch soon after the corn is harvested. Make sure you store your corn in the refrigerator to stall this process. Purchase shucked corn. If you want to save some time, purchase already shucked corn – no dealing with all that pesky silk! Do I have to char my corn? I highly recommend charring your corn because you will not only get sweet and juicy but complex and smoky flavor and it soaks in more flavor from the lime and seasonings. That being said, if you are in a hurry, raw corn is also sweet, juicy and delicious. How do I cut corn off the cob? I find the easiest way to cut corn off the cob is to stand it upright on the cutting board and slice down the corn with the knife slightly angled in so you get all of the kernels. This way, you don’t run the risk of slicing your fingers off if slicing it lying horizontally. I have also seen the trick of standing corn on the cob on the center of a Bundt pan so the kernels drop right into the pan when sliced off, but I haven’t found this necessary.
Avocado: chop and add just before serving. Use avocados that are ripe but on the firmer side so they don’t get mushy in the salsa. If you add avocados, keep in mind the leftovers will not keep for as long or as well because the avocados will brown and get mushy. Black beans: rinse and drain one 15 oz. can black beans. Black beans will drastically change the flavor profile of your Corn Salsa into a hearty, richer salsa that won’t taste as fresh – still delicious, just different. Mangos: add a sweet juicy pop. They are particularly a good idea if you decide to add black beans. Cheese: crumbled cotija cheese or queso fresco add a creamy saltiness. Take care to add less salt to the Corn Salsa recipe if you know you are going to be adding cheese then add salt to taste if needed.
Grains: add quinoa, couscous, or rice to make it a quinoa/rice corn salad along with additional olive oil and seasonings. Cheesy rice: You can also make it more hearty by adding it to Cilantro Lime Rice or Mexican Rice along with cheese or sour cream/Greek yogurt. Salad: add corn salsa to leafy salad greens or kale or make it a kale (quinoa) salad. Protein: make corn salsa a meal by adding rotisserie chicken, Mexican chicken, chipotle chicken or chili lime chicken, carne asada steak, beef barbacoa, ground turkey, ground beef, etc. Pasta: Add corn salsa to zoodles or other pasta/noodles with a little Greek yogurt.
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