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    Home » Appetizers

    Corn Salsa Recipe with Zing

    Published: Jul 31, 2009 · Modified: May 10, 2022 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 19 Comments

    6Shares

    This easy corn salsa can be made in under 10 minutes. Serve it with tortilla chips as an appetizer or pile it on top of grilled chicken or fish.
    Corn Salsa with Zing

    Did you know that an ear of corn averages 800 kernels in 16 rows? That's a lot of little nuggets of flavor on one cob. It's no wonder that many of us become corn-obsessed by late July.

    Now, I have always been a low-maintenance kind of corn eater. Boil it, roll it in a little butter, salt it, and eat it. At times, I do like to add a little "ding" noise, like an old typewriter, as I reach the end of the row. This was merely for the entertainment of my two boys, of course. However, I abruptly stopped this little show when one of them asked, "What's a typewriter? That sounds like something really old-fashioned."

    Bam! Reality smacks me in the face! Hair becoming grayer...wrinkles forming around eyes...

    Is it not enough that I have to contend with the fact that my friends and I will be "celebrating" our 20-year high school reunion next month?

    Ah well, we'll always have corn. Getting back to the recipe, this salsa can be used as a chip-dipping appetizer or as a perfect condiment for chicken, fish, pork, or beef. My husband and I piled some on our salmon burgers last week. What a treat!

    How to make corn salsa:

    Using two ears of cooked corn (boiled or grilled will do), cut the kernels off of the corn and place in a medium bowl.

    Cut one half of a red bell pepper into ¼-inch dice and add it to the bowl.

    One of the reasons that I wanted to make this salsa was the appearance of the first ancho poblano pepper in my garden. Unfortunately, the pepper is out of focus, but you get the idea. You could also use a jalapeno pepper, though you might want to use only half of the jalapeno because it has more spice than the pepper I used.

    Mince the pepper, removing the seeds and membranes if you want to temper the heat. Add the minced pepper to the bowl.

    Stir in 1 tablespoon of extra-virgin olive oil and season with salt and pepper to taste.

    Gently stir in ¼ cup of chopped cilantro.

    Serve with the entree of your choice or just eat it straight if you love corn as much as I do.

    Corn Salsa with Zing

    2 ears boiled or grilled corn
    ½ red bell pepper, diced
    1 ancho poblano pepper or ½ - 1 jalapeno pepper, seeds & membranes removed, & minced
    1 tablespoon extra-virgin olive oil
    ¼ cup chopped cilantro
    Salt and pepper to taste

    Cut the kernels off of the corn and place in a medium bowl. Add the diced red bell pepper and minced hot pepper to the bowl. Stir in the extra-virgin olive oil and season with salt and pepper to taste. Gently stir in the chopped cilantro. Serve.

    Serves 4 as a condiment.

    Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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    6Shares
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      Reader Interactions

      Comments

      1. whatwas

        August 04, 2009 at 1:19 pm

        Getting old is only in our mind.
        Age never prevented people from doing things:
        http://www.whatwasdone.com/

        Reply
      2. Lainie

        August 02, 2009 at 10:19 pm

        That looks so delicious AND healthy...perfect combo!

        Reply
      3. Lana

        August 02, 2009 at 3:17 pm

        Great post with a beautful photo! And I completely understand the typewriter=old thing. I'm a grandmother of two who are quite adept at making me feel ancient 🙂

        Reply
      4. Jackie at PhamFatale.com

        August 01, 2009 at 5:36 pm

        Fun post to read lol

        Love the flavor combination. I recently made the same sweet corn salad as you. Check my version at http://www.phamfatale.com/id_326/title_Ginger-and-Cilantro-Sweet-Corn-Salad/

        Reply
      5. koshercamembert

        August 01, 2009 at 12:53 pm

        I am visiting my parents right now and read your post to my mom. I'm not much younger than you, so we both had a good laugh at your post. I actually had to submit some of my med school applications (only 10 years ago!) on a typewriter and borrowed that of my 90-year old neighbor. Anyway, I adore corn salads and salsas and we will be making this soon. Thanks for the commentary.

        You should visit Italy -- you might get a nice pinch!

        - Zahavah

        Reply
      6. Chef Fresco

        July 31, 2009 at 11:10 pm

        Yum!! I love fresh salsa!

        Reply
      7. Kriskishere

        July 31, 2009 at 9:06 pm

        I hate those "doh, I'm getting old" moments! The salsa looks fantastic, if only I could find some sweet corn around here...That's my gripe for the day! 🙂

        Reply
      8. Maria

        July 31, 2009 at 8:44 pm

        Great way to enjoy summer's sweet corn!

        Reply
      9. Tasty Eats At Home

        July 31, 2009 at 5:53 pm

        I understand your pain. My kids wonder what a cassette tape is. I didn't think I was THAT old yet! This salsa looks yummy and fresh!

        Reply
      10. Angie's Recipes

        July 31, 2009 at 4:51 pm

        Love the colour...so bright, but not loud...perfectly balanced!

        Angie's Recipes

        Reply
      11. HannahBanana aka Amanda

        July 31, 2009 at 4:14 pm

        Beautiful! This would be good with so many things.
        Ah yes...I'm doing the 20 year reunion this year too. Where the heck did the time go?

        Reply
      12. Cookin' Canuck

        July 31, 2009 at 2:54 pm

        Thanks for the comments!

        Ruth, thanks for the wolf whistle. I needed that!

        Cooking Mama, it could be Polish pottery, but I'm not sure. I suppose I should know the answer to that since my married last name is Polish.

        Claudia, thank you for reminiscing with me about the typewriter corn-eating.

        Reply
      13. 5 Star Foodie

        July 31, 2009 at 2:29 pm

        Excellent corn salsa - the ancho poblano pepper is a great addition!

        Reply
      14. Jessie

        July 31, 2009 at 1:19 pm

        wow! I love corn salsa, I also love the addition of poblano pepper to give the salsa that kick!

        Reply
      15. Claudia

        July 31, 2009 at 12:39 pm

        Ahh... I remember my "eating-the-corn-like-a-typewriter" days. They were even in cartoons of "our time." This looks delicious! Loving the corn season and all that it brings.

        Reply
      16. Cooking Mama

        July 31, 2009 at 12:15 pm

        That looks really good! You know I'm into the salsas these days. 😉 Is that Polish pottery I spy? I LOVE that stuff. Need to get me some more!

        Reply
      17. janet

        July 31, 2009 at 11:59 am

        Looks so colorful and yummy!

        Reply
      18. Ruth

        July 31, 2009 at 7:14 am

        That Does look yummy! I could quite easily snack on it all day! And heres a wolf whistle coming your way lol

        Reply
      19. {kiss my spatula}

        July 31, 2009 at 5:40 am

        your poblano looks just perfect cradled on its stem. love it. in fact, i love all peppers. the hotter, the better. and mixed with fresh corn?? fabulous! looking forward to giving this a try. thank you!

        Reply

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