That’s it, my friends. I hope you enjoy this corn salsa recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up! There are many ways to make corn salsa, but this is one of favorite ways to make it - with lots of fresh golden corn right off the cob, spicy jalapeno peppers, juicy and plump cherry tomatoes, crisp red onion for some bite, aromatic garlic that just blooms with flavor, leafy green cilantro, and zesty lime juice for a beautiful citrusy pop. I can never get enough of this. Spoon it over the top of your burrito bowls or tacos, or just bust out the tortilla chips! Let’s talk about how to make corn salsa, shall we? Mix the Salsa. Add the remaining ingredients and mix well. Boom! Done! Your corn salsa is ready to serve. Easy enough to make, isn’t it? Looks much like Chipotle corn salsa, perfect for your next burrito bowl!
Appetizer or Party Food. Serve your corn salsa with tortilla chips at your next gathering for a simple but tasty dish, or start your meal with a bowl. Dress Your Tacos. This salsa is perfect over fish tacos or on my homemade Chipotle Sofritas recipe. Add Pop to Your Salad. I enjoy tossing this into a fresh lettuce from our garden with a simple vinaigrette. Boost Your Next Wrap. This is great spooned into a sandwich wrap, adding a but of crunchy and flavor.
You can also freeze it for 2-3 months, though this will affect the texture of your salsa Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
This recipe is naturally gluten free.
title: “Corn Salsa” ShowToc: true date: “2024-10-11” author: “Connie Camacho”
In continuation with our Mexican lunch menu, Here’s how I made this corn salsa, which was a great refreshing dip with the tortilla chips.
Ingredients: 2 cups organic sweet yellow corn, cooked 1/2 cup finely chopped red onion 1/2 cup finely chopped tomatoes 1 jalapeño, finely chopped, retain seeds for extra heat if desired 1/2 cup loosely packed chopped cilantro 3 tablespoons lime juice Salt and pepper to season Preparation:
- In a mixing bowl, combine all the ingredients mentioned above, mix well. Refrigerate until ready to use, this is important for the flavors to infuse well.
Regards, Freda
