Colorful Corn Salsa
This 20-minute colorful corn salsa bursting with fresh-farm flavors is a great appetizer for any summer party. Pair it with just about anything: tacos, rice, or tortilla chips - You will love it!
- 2 cups Fresh Corn (blanched)
- 1/2 cup Red Bell Pepper (diced)
- 1/2 cup Green Bell Pepper (diced)
- 1/4 cup Red Onions (finely chopped)
- 2 tablespoons Cilantro (chopped)
- 2 tablespoons Fresh Lime Juice
- 1 teaspoon Cumin powder
- 1/2 teaspoon Crushed chili Flakes
- - - Salt to Taste
If you are working with fresh corn, then the first step is to remove the corn kernels off the cob. Remove the husk and silk from the corn. Hold the corn from the ear/stem at an angle into a bowl. Take a sharp knife and carefully strip the kernels off the cob. Corn kernels will fall off in the bowl. Rotate the corn and repeat the same process on the other side.
Next step is to blanch the corn kernels in boiling water for 3-4 minutes and rinse immediately under cold water to stop the cooking process entirely. Allow it to cool.
Meanwhile, assemble rest of the ingredients. Wash and dice onions and bell peppers and transfer them to a bowl. Squeeze the juice out of a lime.
Add all the ingredients into the bowl – blanched corn kernels, diced veggies, lime juice, and spices. Give it a quick stir and mix it well.
Allow the salsa to rest in the fridge for at least 2 hours for the flavors to mend and achieve a deeper and more complex flavor.
Serve with your favorite chips and enjoy!
There are many other ways in which this salsa can be made more flavorful. Some tested and tried options are:
- Grill the fresh corn and remove the corn kernels from the cob. Add it to the recipe. This will add a smoky flavor to the salsa.
- Feel free to add other fresh farm veggies to the salsa. Like tomatoes (use a firm one), avocados, and cucumber.
- Not a big lover of cilantro, no worries, use mint leaves instead.
- Don't have fresh corn on the cob available, use either canned corn kernels or frozen corn kernels.
- For a spicy kick, add a green chili (serrano peppers) to this recipe. Make sure to de-seed the pepper before adding to the salsa.
Calories: 54kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 194mg | Fiber: 2g | Sugar: 4g | Vitamin A: 585IU | Vitamin C: 31.1mg | Calcium: 3mg | Iron: 0.6mg