Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, corn salsa. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Corn salsa is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Corn salsa is something which I have loved my entire life.
Canned sweet corn is mixed with an orange bell pepper, jalapeno pepper, and red onion in this quick salsa recipe that's best if chilled overnight, but also a great quick resolution when you need salsa now! This charred corn salsa came about when I wanted to make use of some leftover ingredients after making a Mexican dish the night before. Broiling a few of the ingredients up front and using fire-roasted tomatoes gives it a nice smoky flavor.
To get started with this recipe, we have to first prepare a few ingredients. You can cook corn salsa using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Corn salsa:
- Get 2 ears fresh corn
- Take 1 medium red onion
- Get 1 medium tomato
- Take 1/8 cup diced pickled jalapenos
- Prepare 1/4 tsp ground cumin
- Prepare 1/4 cup or so cilantro, chopped
- Prepare 1 tbs or so oil for frying (I used soybean)
- Get To taste, salt and pepper
Lay corn flat and slice along one side to shave off kernels. Colorful corn salsa is sure to be a hit with family and friends. It's an easy accompaniment to an outdoor cookout and adds a kick of flavor to whatever's on the grill.—Shirley A. To remove the cooked corn from the cob, hold the cob firmly at an angle then carefully cut down the ear (away from the body) with sharp knife, removing several rows of corn with each cut.
Instructions to make Corn salsa:
- Shuck the corn and peel off the silks (I do this outside, otherwise the silks go everywhere).
- Heat oil in a large saute pan over medium high heat. I also coat the ears in oil to help ensure a more even cook.
- When oil is heated, put in the ears, and until cooked and a little charred all around. Turn fairly frequently to prevent burning and be careful because the moisture in the corn can make the oil pop.
- Cut the cooked kernels off into a big bowl, let cool, then mix in the other ingredients.
- Put covered in the fridge for at least an hour to let it chill and to allow the flavors to come together.
Corn adds color and flavor to this party favorite. Bring a large nonreactive stockpot of water to a boil. Made with either grilled corn, raw corn, or frozen corn, this corn salsa with black beans and cilantro is an easy-to-make dip for tortilla chips, or served as a flavorful salsa topping for tacos, burrito bowls, steak or chicken. Buy fresh corn and use it promptly. Freshly harvested corn has the sweetest, most delicious flavor, and it loses that flavor as time goes on.
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