Easy Corn and Pepper Salsa
Recipe: #10590
September 22, 2013
Categories: Salads, Side Dishes, Corn, Peppers, Mexican, Southwest, 5-Minute Prep, Game/Sports Day, July 4th, Picnic, Potluck, Sunday Dinner, Marinate, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Spicy, more
"This is so easy, and really delicious. Fresh corn is always best; but, this actually works just as well with frozen corn. I froze a bunch of corn last year when it was 10 cents a ear ... And, this was one recipe that I made a lot. It is easy, quick, and has tons of flavor. Serve over fresh fish, scallops, shrimp, chicken, pork, or steak. Now, I like to slightly toast/not roast my peppers; but, it isn't necessary. I have made this with or without toasting them; and, each gives a bit different flavor. Either way, this is still a very quick and delicious salsa to prepare. And don't worry ... it isn't too spicy. Cooking time includes 15 minutes to let the salsa marinate before serving."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (99.7 g)
- Calories 80
- Total Fat - 2.7 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 5 mg
- Total Carbohydrate - 15.4 g
- Dietary Fiber - 2.7 g
- Sugars - 3.4 g
- Protein - 1.9 g
- Calcium - 16.6 mg
- Iron - 0.6 mg
- Vitamin C - 25.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Corn ... If using fresh corn, you need to cut the kernels off the cob, then cook using whatever method you like. I used frozen corn that I put up the past year. Any frozen corn will work just fine.
Step 2
Peppers ... I mentioned - "toasted." I don't want them charred, I simply toast them in a dry saute pan for a couple of minutes - it brings out the flavor of the pepper. You don't want them browned or charred, just a little sear is all. Once the peppers are done; cool, remove the seeds and ribs, and fine dice. Note: You can really add as many peppers as you like. Personally, I love lots of peppers in this recipe. And, if you don't mind a little heat, you don't have to remove the seeds or ribs (that is where the heat is in a pepper).
Step 3
Salsa ... Add the corn, peppers, onion, lime juice, cilantro, olive oil, sugar; and, a pinch of salt and pepper. Mix and adjust your seasoning. This is a salsa; and everyone loves it a bit differently. Please feel free to add a bit more lime juice; or a bit more sugar according to your tastes.
Step 4
Serve and ENJOY! ... This is such a nice condiment to many dishes. My favorite is over blackened shrimp or fish.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For the jalapeno pepper, make sure to remove the seeds and ribs to reduce the spiciness.
- For the poblano pepper, toasting it will bring out the flavor and give a slightly different taste.
- Substitute red bell pepper for the jalapeno pepper - Red bell peppers are milder in flavor than jalapenos, so this substitution will make the salsa less spicy. This is a great option for those who don't like too much heat in their salsa.
- Substitute honey for the sugar - Honey is a natural sweetener, and it will add a nice depth of flavor to the salsa. It will also help to balance the acidity of the lime juice.
Black Bean and Corn Salsa Prepare the salsa as instructed above, but add 1/2 cup of black beans to the mix. Also, if desired, you can add 1/4 cup of diced tomatoes to the mix as well. Serve over grilled chicken or steak.
Mango and Avocado Salsa Prepare the salsa as instructed above, but replace the corn with 1/2 cup of diced mango and add 1/4 cup of diced avocado as well. Serve over grilled fish or shrimp.
Grilled Salmon with Corn and Pepper Salsa: This dish is a great way to enjoy the flavors of the salsa. The salmon is marinated in a mixture of lime juice, olive oil, and garlic before being grilled to perfection. The salsa is then spooned over the top for a delicious and flavorful meal.
Lemon Roasted Asparagus: This side dish is the perfect accompaniment to the grilled salmon and corn salsa. The asparagus is roasted in a mixture of olive oil, lemon juice, and garlic, giving it a bright and flavorful taste. The acidity of the lemon pairs perfectly with the flavors of the salsa, creating a delicious and balanced meal.
FAQ
Q: Can I use canned corn for this recipe?
A: Yes, you can use canned corn for this recipe. Make sure to drain and rinse the corn before using it. You can also use frozen corn, which is preferable.
Q: How long do I need to cook the corn?
A: The cooking time will depend on the type of corn you are using. For canned corn, you should cook it for about 5 minutes. For frozen corn, cook it for about 10 minutes. For fresh corn, cook it for about 15 minutes.
1 Reviews
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Fun facts:
The jalapeno pepper is native to Mexico and was named after Xalapa, Veracruz, where it was traditionally grown. It is said to be the favorite pepper of the famous Mexican artist Frida Kahlo.
The poblano pepper is a mild chili pepper originating in the state of Puebla, Mexico. It is a key ingredient in the traditional Mexican dish Chiles en Nogada, which was served to Emperor Agustín I during his visit to Puebla in 1821.