Easy Corn Salsa Recipe for Tacos

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Last Updated on April 25, 2021 by Chef Mireille

A Quick and Easy Corn Salsa that takes just a few minutes to put together. Use with tacos and all of your favorite Mexican Food Recipes.

This Corn Salsa Recipe is a great addition to other recipes like Birria Ramen, Fish Tacos & Vegetarian Enchiladas, as well as more Mexican Food Recipes found here.

It’s potluck week at the I Heart Cooking Club and this time I tried a recipe from one of my favorite celebrity chefs, Jamie Oliver. This salsa can be eaten on top of tacos, nachos or enchaladas. However, it can also be eaten on its own as a salad.

Both corn and tomatoes are in season now so this is the perfect time to make this salad, taking advantage of the season’s bounty.

The Ingredients

  • 1 15 oz. can corn, drained (or 2 ears of corn, kernels removed)
  • 1/2 – 1 teaspoon Sambal Olek (Indonesian red chile paste), to taste
  • 1 1/2 cups grape tomatoes, halved
  • 4 scallions, chopped
  • juice of two limes
  • salt, to taste
  • small handful of cilantro, finely chopped
  • 2 tablespoon olive oil

Heat oil in a large skillet. Add corn and fry until a little charred.
In a bowl, combine corn with all other ingredients and stir to combine.

With the super sweet tomatoes fresh from my friend’s garden, it was a great balance of flavors in this simple salsa.

For a gluten free meal, this salad pairs well with this Thai Five Spice Pork (recipe coming soon).

Vegetarian, Thai Five Spice Pork
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Corn Salsa

A quick and easy corn salsa to add to tacos, enchiladas, etc.
Course: Appetizers
Cuisine: Mexican
Servings: 4 people
Calories: 491kcal

Ingredients

  • 1 15 oz. can corn or frozen corn
  • 1/2 – 1 teaspoon Sambal Olek Indonesian red chile paste, to taste
  • 1 1/2 cups grape tomatoes halved
  • 4 scallions chopped
  • juice of two limessalt to taste
  • small handful of cilantro finely chopped
  • 2 tablespoon olive oil

Instructions

  • Heat oil in a large skillet. Add corn and fry until a little charred.
  • In a bowl, combine corn with all other ingredients and stir to combine.

Notes

Fresh corn can also be used. With a sharp knife, cut off the kernels off of 2 ears of corn.

Nutrition

Calories: 491kcal | Carbohydrates: 105g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 309mg | Potassium: 166mg | Fiber: 1g | Sugar: 96g | Vitamin A: 585IU | Vitamin C: 10mg | Calcium: 14mg | Iron: 1mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
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Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Couscous & Consciousness

    Gorgeous – JO does it again. This looks so beautiful and summery, it makes me want to kick my winter boots off and get out my sandals!! I can imagine this being a delicious side to something like some blackened salmon.

  2. Elizabeth S

    How can anyone not like Jamie Oliver's recipes? So lovely and vibrant and your salad would be amazing on tacos I think! Thanks for sharing with Simple and in Season and Shop Local 🙂

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