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.
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.
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Angie's Recipes
Love the colour...so bright, but not loud...perfectly balanced!
Angie's Recipes
HannahBanana aka Amanda
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?
Cookin' Canuck
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.
5 Star Foodie
Excellent corn salsa - the ancho poblano pepper is a great addition!
Jessie
wow! I love corn salsa, I also love the addition of poblano pepper to give the salsa that kick!
Claudia
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.
Cooking Mama
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!
janet
Looks so colorful and yummy!
Ruth
That Does look yummy! I could quite easily snack on it all day! And heres a wolf whistle coming your way lol
{kiss my spatula}
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!