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Easy Corn Salsa
Pretty soon we’ll have corn coming out of our EARS here in Utah! Let’s make SALSA! This super easy recipe is MAJOR YUM!
In case you *need* an excuse to have a little PaRtY in your kitchen this weekend! This salsa is darn tasty, simple to make, and a total crowd pleaser!
EVERYONE will ask for your recipe!
We love this Corn Salsa as a side dish, scooped on top of BBQ chicken or fish, or sometimes even as a dip with chips. You can get creative and add beans or chopped avocado if you like.
➡️Sweet corn on the cob is in season during the last few months of the Summer harvest, and we love to serve it at our BBQ’S during those months.
Try to find a farm locally that grows their own organic corn…or even better, plant a few stalks along your own fence line this summer!
➡️If you LOVE a good Corn Chip (occasionally) like we do, THESE ones are the BEST! They are made by a company called Jackson’s Honest (I find them at Whole Foods, or Trader Joe’s…but they SHOULD be available everywhere!) Only ingredients: organic corn, organic coconut oil, sea salt. That’s it!
How do Jackson’s Honest Chips taste? Seriously, amazing!!! Quite possibly the BEST corn chips ever! My kids LOVE these with homemade pico, salsa and guacamole so much!
I feel so much better about these chips!
Have you tried them? They go GREAT with this Easy Corn Salsa!
Ingredients:
- 3 cups corn (about 4 ears), cut from the cob
- 1 red bell pepper, finely diced
- 2 large, garden fresh tomatoes, finely diced
- a small handful of chives, chopped
- a small handful of fresh cilantro leaves, chopped
- 2 small jalapeño peppers, seeded and finely chopped
- 2 fresh garlic cloves, minced
- juice and zest of 1 fresh large lime
- sea salt and freshly ground black pepper, to taste about 1/4 teaspoon each
Instructions:
Trim the thicker end of each corncob so it can stand flat. Hold the tip of the cob into a shallow bowl. Then using a sharp knife, carefully cut in a downward direction as close to the base of the kernels, until all kernels fall off the cob into your bowl. Repeat with remaining corncobs.
Add corn kernels into a medium pot and cover with water. Season with sea salt and pepper, bring to a low-medium simmer and cook over medium-high heat for 3-5 minutes, or just until crisp tender, but not overcooked.
Immediately place kernels in an ice bath (a large bowl with ice & ice water) to stop the cooking process and to keep them bright yellow.
Drain your corn kernels really well, and transfer them to a serving bowl.
Add in diced bell pepper, tomatoes, chives, cilantro, jalapeño and garlic.
Drizzle with lime juice and sprinkle with zest.
Season with sea salt and pepper to your taste.
Toss everything gently to combine well.
Refrigerate for 30 minutes, or up to 6 hours to allow the flavors to develop and blend together.
Enjoy!
❤Rachel
Ingredients
- 3 cups corn (about 4 ears), cut from the cob
- 1 red bell pepper, finely diced
- 2 large, garden fresh tomatoes, finely diced
- a small handful of chives, chopped
- a small handful of fresh cilantro leaves, chopped
- 2 small jalapeño peppers, seeded and finely chopped
- 2 fresh garlic cloves, minced
- juice and zest of 1 fresh large lime
- sea salt and freshly ground black pepper, to taste about 1/4 teaspoon each
Instructions
- Trim the thicker end of each corncob so it can stand flat. Hold the tip of the cob into a shallow bowl. Then using a sharp knife, carefully cut in a downward direction as close to the base of the kernels, until all kernels fall off the cob into your bowl. Repeat with remaining corncobs.
- Add corn kernels into a medium pot and cover with water. Season with sea salt and pepper, bring to a low-medium simmer and cook over medium-high heat for 3-5 minutes, or just until crisp tender, but not overcooked.
- Immediately place kernels in an ice bath (a large bowl with ice & ice water) to stop the cooking process and to keep them bright yellow.
- Drain your corn kernels really well, and transfer them to a serving bowl.
- Add in diced bell pepper, tomatoes, chives, cilantro, jalapeño and garlic.
- Drizzle with lime juice and sprinkle with zest.
- Season with sea salt and pepper to your taste.
- Toss everything gently to combine well.
- Refrigerate for 30 minutes, or up to 6 hours to allow the flavors to develop and blend together.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 3 cups corn (about 4 ears), cut from the cob
- 1 red bell pepper, finely diced
- 2 large, garden fresh tomatoes, finely diced
- a small handful of chives, chopped
- a small handful of fresh cilantro leaves, chopped
- 2 small jalapeño peppers, seeded and finely chopped
- 2 fresh garlic cloves, minced
- juice and zest of 1 fresh large lime
- sea salt and freshly ground black pepper, to taste about 1/4 teaspoon each
Instructions
- Trim the thicker end of each corncob so it can stand flat. Hold the tip of the cob into a shallow bowl. Then using a sharp knife, carefully cut in a downward direction as close to the base of the kernels, until all kernels fall off the cob into your bowl. Repeat with remaining corncobs.
- Add corn kernels into a medium pot and cover with water. Season with sea salt and pepper, bring to a low-medium simmer and cook over medium-high heat for 3-5 minutes, or just until crisp tender, but not overcooked.
- Immediately place kernels in an ice bath (a large bowl with ice & ice water) to stop the cooking process and to keep them bright yellow.
- Drain your corn kernels really well, and transfer them to a serving bowl.
- Add in diced bell pepper, tomatoes, chives, cilantro, jalapeño and garlic.
- Drizzle with lime juice and sprinkle with zest.
- Season with sea salt and pepper to your taste.
- Toss everything gently to combine well.
- Refrigerate for 30 minutes, or up to 6 hours to allow the flavors to develop and blend together.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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