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? It’s a copycat of a Chorizo, Black Bean and Corn Salsa I had at a Mexican restaurant in Coffs Harbour (northern NSW in Australia) that I visited on a girls weekend away. I don’t take credit for the recipe or name.
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Instead of tomatoes, use charred tomatillos like we did for our healthy green chicken enchiladas.Most people would just call this what it is – a Chorizo, Black Bean and Corn Salsa.As you know, if you have tried our smoky chipotle guacamole dip, we adore canned chipotles in adobo, so it pretty much goes without saying that you can substitute canned chipotle in adobo to taste for the jalapeño chile and ground chipotle.We think roasting or grilling the corn as we did in this recipe for roasted corn and avocado salad would be delicious!.You may want to taste the salsa before adding in additional jalapeño pepper or chipotle because it may be spicy enough without them! Variations To Try If you are using the black beans and tomatoes you can also stir them in. Next add in the jalapeños, cilantro, onion, lime and salt and toss to combine. Discard or compost the cobs and continue making the salsa right in the bowl.Using a sharp chef's knife, cut along the kernels and allow them to fall into the bowl.You can also set the corn on an inverted bowl like in this corn chowder Recipe. This prevents them from falling all over the work surface. The easiest way to cut the kernels off the corn is to stand the corn on end in a large bowl.
#Corn salsa recipe how to
How to Make Corn Salsa Cut the Kernels Off The Corn After a day in the fridge, we found that we wanted a bit more heat and added in the chipotle for enjoying the salsa on the second day.
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Jalapeños: For spice, we've added minced jalapeño peppers.No need to cook it! You can also substitute frozen corn that has been thawed. One large ear of corn yields about 1 cup of kernels. Fresh corn cut off the cob is best and will give you the best sweet flavor and crunchy texture. Corn: You will need 3 cups of corn for this recipe.Furthermore, if you omit the optional tomatoes, this is a great tomato-free alternative to traditional salsa or pico de gallo. It only takes 20 minutes to make, so it also works well as a condiment for a weeknight dinner. Best of all it is vegan and gluten-free too so a wide variety of guests will be able to enjoy it. Make this corn salsa recipe for an easy summertime appetizer or add it to your cookout menu or Mexican food party for a fun twist on salsa and chips. If you love fresh corn, then this salsa is going to be your new favorite way to enjoy it! Around here, we can never have enough corn recipes at this time of year! From this delicious honey garlic corn on the cob to this sweet corn gazpacho, there are so many fun and tasty ways to use it. Click to Pin this recipe Why We Love This Recipe