Sweet Corn Salsa Recipe
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What’s Up, Hungry People
Today we are making summer sweet corn salsa. It’s the perfect blend of sweet and spicy; using a mix of fresh and canned ingredients, this corn salsa is ready in just minutes.
This sweet corn season will probably be short due to all the flooding in Ohio’s farmlands. If you’re going to buy sweet corn, I recommend getting it from your local farmers’ market or fruit stand. Nothing beats locally sourced sweet corn! We ate our salsa the first night with tortilla chips, and then a few days later to use the rest up, I used the salsa as a bed for some chipotle cheddar stuffed chicken breasts!
NOTE: If you hate cilantro as much as I do (i.e. it tastes like soap to you), feel free to sub out the cilantro for parsley. You’re welcome!
Here’s What You Need
- Sweet corn: Freshly boiled if from the cob, adds natural sweetness and crunch.
- Diced tomatoes: Provide juiciness and a slight tang to the salsa.
- Black beans: Add protein and a creamy texture.
- Sweet onion: Contributes mild, sweet flavor.
- Sweet red bell pepper: Adds vibrant color and a sweet crunch.
- Jalapenos: Bring the heat and a bit of a kick.
- Garlic: Adds depth and a savory bite.
- Fresh cilantro or parsley: Gives a fresh, herbal note.
- Apple cider vinegar: Adds tanginess and balances the flavors.
- Lime juice: Provides acidity and a zesty freshness.
- Sea salt: Enhances all the flavors.
- Fresh cracked pepper: Adds a bit of spice and complexity.
- Tortilla chips: Perfect for serving and scooping up all that delicious salsa.
It’s CORN!
If you’re using fresh corn on the cob, start by boiling it. Bring a large pot of water to a rolling boil. Submerge 2-3 cobs, and once the water returns to a boil, remove the cobs. Use a sharp knife to carefully cut the kernels off the cob. Let them cool until they’re no longer steaming.
Combining the Ingredients
Next, drain the excess liquid from the black beans and diced tomatoes. In a large bowl, combine the cooled corn, beans, tomatoes, chopped sweet onion, red bell pepper, jalapenos, minced garlic, and your choice of fresh cilantro or parsley. Add the apple cider vinegar, lime juice, sea salt, and freshly cracked pepper.
Mixing and Chilling
Stir everything together until it’s well mixed. Cover the bowl and let the salsa chill in the refrigerator for at least an hour, or overnight if you can wait that long. This helps the flavors meld together beautifully.
Serving
When you’re ready to serve, give the salsa one last stir. Scoop it up with some crunchy tortilla chips and enjoy the sweet, spicy goodness!
Tips for Perfect Corn Salsa
- Balancing Sweet and Spicy: If you prefer a milder salsa, reduce the number of jalapenos or remove the seeds. For more heat, keep the seeds or add an extra jalapeno.
- Freshness Counts: Using fresh ingredients, especially corn and tomatoes, makes a big difference in the taste. If fresh corn isn’t available, frozen corn can be a good alternative.
- Storage: Store any leftover salsa in an airtight container in the refrigerator. It will keep well for up to 3-4 days. Give it a stir before serving again.
- Serving Ideas: This salsa isn’t just great with tortilla chips. Try it as a topping for grilled chicken, fish tacos, or even mixed into a salad for extra flavor.
- Substituting Cilantro: If you’re not a fan of cilantro, parsley is a great substitute. It still adds a fresh, herbaceous note without the soapy taste some people experience with cilantro.
Whether you’re munching on this sweet corn salsa with tortilla chips or using it as a flavorful base for stuffed chicken breasts, it’s sure to become a summertime favorite. The mix of fresh and canned ingredients makes it quick to prepare, and the blend of sweet and spicy flavors is just right. So hit up your local farmers’ market, grab some fresh corn, and get ready to enjoy this delicious salsa. It’s perfect for summer barbecues, picnics, or any gathering where good food is appreciated. Happy munching, Hungry People!
Easy Corn Salsa
Ingredients
- 3 cups sweet corn boiled if fresh from the cob
- 15 oz diced tomato
- 15 oz black beans drained & rinsed
- 1 cup sweet onion
- ⅓ cup sweet red bell pepper chopped
- 3 jalapenos seeds removed & finely chopped
- 2 tablespoons garlic mince
- 3 tablespoons fresh cilantro OR parsley finely chopped
- 3 tablespoons apple cider vinegar
- 2 tablespoons lime juice
- 1 teaspoon sea salt
- 1 teaspoon fresh cracked pepper
- tortilla chips for serving
Instructions
- For fresh corn on the cob: Boil the corn on the cob by bringing a large pot of water to a rolling boil. Submerge 2-3 cobs. When the water returns to a boil, remove the cobs from the water and use a sharp knife to remove the corn from the cob. Chill until no longer steaming.
- Drain the black beans and diced tomatoes of their excess liquid. In a large bowl, combine the corn, beans, tomatoes, onions, jalapenos, red peppers, garlic, cilantro or parsley, apple cider vinegar, lime juice, salt, and pepper.
- Stir together until completely mixed. Cover and chill for at least an hour or overnight for the best flavor. Serve with tortilla chips and enjoy!
