Sunday, October 9, 2011

Sweet Corn Salsa


I picked up some fresh corn this week from my local grocers. I was surprised they were still on sale this time of year. Anyway, it was great as it allowed me to make this Sweet Corn Salsa. This salsa goes wonderfully well with corn chips, and it’s a great appetizer/side dish with grilled seafood or chicken. As always, fresh corn is the best option for this recipe; but, if it is not available in your area, just substitute with canned corn instead.


Sweet Corn Salsa

Ingredients



2 Large Fresh Sweet Corns, husked, silk removed and steamed (about 5 to 6 minutes)
1 Small Red Pepper (Bell/Capsicum), seeded and finely diced
1 Red Chili
, seeded and finely sliced
1 Jalapeno, seeded and finely sliced
1 Large Tomato, seeded and finely diced
1 Clove Garlic, finely chopped

¼ Red or White Onion, finely diced

2 to 3 Tbsp Chopped Fresh Coriander
4 Tbsp Orange Juice
Juice of 1 Lime
¼ tsp Ground Cumin

Sea Salt

Freshly Ground Black Pepper



Method


Using a large, sharp knife carefully cut the kernels off the corncobs.



In a large bowl, combine corn kernels, pepper, chilies, tomato, garlic, onion, and coriander. Season the salsa with orange juice, lime juice, cumin, sea salt and pepper. Refrigerate the salsa mixture until ready to serve.

Author

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6 comments:

  1. I love corn salsa!! This recipe looks delicious. Need to go see if I can still find corn!!

    ReplyDelete
  2. Alas, no more fresh corn here. But I would think a person could make something very nice with frozen.

    ReplyDelete
  3. this recipe sounds really really yummy... will have to try it out

    ReplyDelete
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  5. Love all the colors and flavors at work here. Lovely photos, too!

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