Corn salsa

Votes: 1

Time: 20 min.
Complexity: easily

Make a fantastic corn salsa that combines a multitude of flavors: the sweetness of corn, the subtle heat of poblano peppers, the tartness of lime, and the spice of fresh cilantro. You can use either raw young corn or frozen, thawed first. Combine all ingredients in a bowl and dress with olive oil and a touch of sugar, which accentuates the contrasting flavors. Serve the corn salsa as a side dish to grilled meats, burgers, or eat it with chips or tortilla chips.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Half a small poblano pod, seeded
3 teaspoons olive oil
1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
1 small jalapeño, seeded and chopped
2 tbsp chopped cilantro
2 tablespoons chopped red onion
2 tablespoons freshly squeezed lime juice
0.5 tsp sugar

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat the grill to medium heat. Brush the poblanos with 1 teaspoon of olive oil and grill, skin side down, until charred but still firm, about 5 minutes. Cool slightly, peel, and finely chop.
If using fresh corn, bring a small saucepan of salted water to a boil. Add the corn and cook until tender, 2-3 minutes, then drain.

In a bowl, combine the corn (if using frozen, add it directly), poblano, jalapeño, cilantro, and red onion. Stir in the remaining 2 teaspoons olive oil, lime juice, sugar, and 1/2 teaspoon salt.

Categories:

recipe / Vegetarian dishes / Sauces / Dips / Hot sauces / Sauces for fast food / / Food Network - recipes / Mexican cuisine

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