Corn Salsa takes only 10 minutes to prepare and has fresh ingredients with just a pinch of spice. Great for fajitas, dip or as a topping of chicken.
I am a really big fan of corn, any kind of corn cooked any way. Bring me a big bowl of Corn Salsa and it will be consumed in minutes. I love this recipe because the corn is the focus of the dish and the fresh ingredients just help flavor the dish. Speaking of freshness, this salsa is best when eaten immediately after cooking. The corn is warm and the ingredients are freshly chopped, just tastes so good.
In a large saucepan, you want to cook your corn, onion and peppers on a medium to high heat to roast them with a little oil. This gives another dimension of flavor and the poblano chile peppers happen to taste unbelievable when roasted. Once the mixture is browned, add in the remainder of your fresh ingredients and serve immediately.
Many recipes such as this one tend to taste better once the flavors have soaked in but I like this recipe served immediately while still somewhat warm. Add to tacos, use as an appetizer with tortilla chips or put over a chicken breast are my favorite ways to utilize corn salsa.
This recipe goes quick! You may want to double the recipe for a big family! I took the photos and was going to make some tacos for dinner. My husband ate the whole bowl before I even fired up the stove again. Another batch had to be made for our dinner. Haha. I can’t blame him. Just too good.
This recipe was inspired by Better Home and Gardens Roasted Corn Salsa recipe.
Corn Salsa |
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- 1 tablespoon olive oil or vegetable oil
- 1.5 cups frozen corn
- .5 cup chopped red onion
- 1 poblano chile pepper
- 1 jalapeno
- 3 garlic cloves, minced
- 1.5 cups roma tomatoes
- 1/4 cup freshly chopped cilantro
- .5 teaspoon salt
- Wash all your fresh ingredients well.
- Gather cutting board, knife, measuring cups, large bowl, large saucepan, spatula and garlic press.
- On the stove top, heat your saucepan on a medium to high heat.
- Chop your red onion, tomatoes and cilantro.
- Remove the seeds from your poblano pepper and jalapeno and finely chop.
- Add 1 tablespoon oil to saucepan, followed by the 1.5 cups corn, chopped jalapeno, and chopped poblano. Cook until corn begins to brown. This will take about 5 minutes stirring frequently.
- Turn off heat and add 3 minced garlic cloves, followed by 1.5 cups chopped tomatoes, 1.4 cup cilantro, and .5 teaspoon salt.
- Mix well.
- Transfer to bowl and serve.
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