Mexican Corn Salsa Recipe
If youโre in the mood for a fresh, zesty snack or appetizer, this vibrant Mexican Corn Salsa is sure to satisfy your taste buds! Packed with the sweetness of corn and the crunch of colorful bell peppers, this salsa is a versatile dish that pairs wonderfully with Homemade Nachos or can be enjoyed on its own. The light dressing of lemon juice, extra virgin olive oil, and the fiery kick from Tabasco sauce elevates the flavor to new heights. Perfect for a summer gathering, this recipe takes minimal time to prepare and is full of vibrant flavors.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sweet corn (steamed) | 1 cup |
| Onion (finely chopped) | 1 |
| Tomato (finely chopped) | 1 |
| Green bell pepper (capsicum) (finely chopped) | 1 |
| Yellow bell pepper (capsicum) (finely chopped) | 1 |
| Red bell pepper (capsicum) (finely chopped) | 1 |
| Carrot (finely chopped) | 1 |
| Lemon juice | 1/2 tablespoon |
| Extra virgin olive oil | 1/2 tablespoon |
| Green chili (finely chopped) | 1 |
| Tabasco Original hot sauce | 1 teaspoon |
| Fresh coriander leaves (finely chopped) | As needed (for garnish) |
| Salt | To taste |
Preparation Time:
| Time | Duration |
|---|---|
| Preparation | 10 minutes |
| Cooking | 15 minutes |
| Total Time | 25 minutes |
Servings:
This recipe makes 4 servings, ideal for a small family snack or as a party appetizer.
Cuisine:
Mexican
Course:
Snack
Diet:
Vegetarian
Instructions:
-
Steam the Corn:
Begin by steaming the corn kernels. You can use a steamer or cook them in a pressure cooker, allowing them to steam for one whistle. Once steamed, let the corn kernels cool completely before using them in the salsa. -
Prepare the Vegetables:
While the corn is cooling, chop the vegetables. Finely chop the onion, green bell pepper, yellow bell pepper, red bell pepper, and carrot. Set them aside in a large mixing bowl. -
Add the Corn:
Once the corn has cooled, transfer the kernels to the mixing bowl with the chopped vegetables. Gently toss to combine. -
Season the Salsa:
Add the chopped green chili to the mixture, adjusting the quantity based on how spicy you want your salsa to be. For a milder salsa, you can omit or reduce the amount of chili.
Pour in the lemon juice, extra virgin olive oil, and Tabasco hot sauce. Season with salt to taste. Toss everything together thoroughly to coat the vegetables and corn with the dressing. -
Finish with Coriander:
Finally, sprinkle freshly chopped coriander leaves into the salsa for a fresh, herbal finish. Toss again to incorporate the coriander evenly throughout. -
Taste and Adjust:
Give the salsa a quick taste and adjust the salt, lemon juice, or Tabasco sauce according to your preferences. -
Serve:
Serve the Mexican Corn Salsa in a serving bowl, paired with Homemade Nachos or alongside your favorite Mexican dishes. This salsa can also be enjoyed with grilled meats or as a topping for tacos or burritos.
Tips:
- Customize the Heat: If you like your salsa extra spicy, feel free to add more green chilies or a dash of extra hot sauce. Alternatively, if you prefer a milder salsa, skip the chili or use just a small amount.
- Add More Veggies: Feel free to add other ingredients like diced cucumber, corn kernels, or even avocado for extra creaminess and flavor.
- Make Ahead: You can prepare this salsa a few hours in advance. Just store it in the fridge until you’re ready to serve it. The flavors will have time to meld, enhancing the taste.
Enjoy your Mexican Corn Salsa, a delightful blend of fresh, crisp vegetables and tangy seasoningโperfect for any occasion!
