Corn salsa

Oh so easy, fresh and homemade corn house! Made in a few minutes, perfect with fries or overcome on Burrito bowls, tacos + quesadillas !!!

Corn salsa has just become one of my favorite summer aperitifs. I simply like it with a spoon or fries, but then I also found myself adding that to everything – tacos, quesadillas, buritos, even on my morning eggs. And the best part? He has even better taste the next day.

Why I like this recipe

• Done in a few minutes. This is an excellent salsa recipe that meets fast speed, about 20 minutes are starting to finish (if not less).
• Ideal for entertainment. Not only does this come together so quickly, but it is a guaranteed dish of the crowd that can also be made in advance, ideal for an easy to entertain party.
• Flexible recipe. Any type of corn can be used here depending on personal preference or what is easily available. For example, you can use summer, charred and grilled corn, or you can replace frozen or canned corn during these cold winter months.
• Many ways to serve. Corn salsa is a versatile dish that can be served as myriad in ways – like an aperitif dip with fries, as a garnish for burrito bowls, fajitas and tacos or even as a salad. The options are endless!

How to make a corn salsa that pleasantly

1. Roast the poblano pepper, let cool and remove the skin before the swords.
2. Cook the corn (boil, grill or microwave options below) and let cool before removing the grains.
3. Combine all the ingredients of salsa.
4. Let it sit for at least 1 hour and serve.

Tips and tips for success

• Grill outside.When the weather permits, use an outdoor grill to cook the corn for even more smoky and charred flavors.
• Roast Poblano’s pepper. The roasting of pepper in advance will add smoked and rich in salsa flavors. Road on the stove on an open flame, turning from time to time until it is blackened, in the oven under the grill or on the grill until it is blackened – this will help eliminate the skin.
• Use freshly pressed lime juice.While the lime juice in the bottle can operate in a pinch, freshly pressed is ideal here for its dynamic and stronger flavors.
• Let it cool.The longer it is, the better salsa!
• Mix it.Add an additional jalapeno pepper for additional heat, omit the jalapeno if necessary and replace with a pepper, or incorporate black beans or diced Roma tomatoes for a touch of color (and vibrations of corn salsa in chipotle).

Print

Corn salsa

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Oh so easy, fresh and homemade corn house! Made in a few minutes, perfect with fries or overcome on Burrito bowls, tacos + quesadillas !!!

Preparation time 10 minutes minutes

Cook time 10 minutes minutes

Total time 20 minutes minutes

Portions 6 portions

Equipment

• Baking sheet

Ingredients

• 1 Poblano pepper
• 4 ears but
• ⅓ cup Red dice onion
• 1 Jalapeno pepper sown and diced
• ⅓ cup chopped fresh coriander leaves
• 2 tablespoons freshly pressed lime juice
• 1 tablespoon olive oil
• ¼ teaspoon ground cumin
• Cosher salt and freshly ground black pepper with taste
• Tortilla chips for service

Instructions

• Preheat the oven to grill. Lightly oil a baking sheet or a coat with a non -stick spray.
• Place the pepper on the prepared baking sheet and cook until it is blackened, turning if necessary, about 5 minutes. Place in a bowl and cover 5 to 10 minutes. Take off the skin and throw away, removing the seeds and dice.
• In a large pot of boiling salted water, cook the corn until the grains are tender and bright yellow, about 3 to 5 minutes; Leave to cool before cutting the grains of corn from the ears, about 3 cups.
• In a large bowl, mix pepper, corn, onion, jalapen, coriander, lemon juice, olive oil and cumin; Season with salt and pepper, with taste.
• Serve with tortilla croustilles or place in the refrigerator up to 3 days.

Video