Corn Salsa
A quick and easy corn salsa to add to tacos, enchiladas, etc.
Servings: 4 people
Calories: 147kcal
Equipment
Ingredients
- 2 ears of fresh corn or 1 15 oz. canned corn
- 2 tablespoons olive oil
- 4 green onions chopped
- 1 1/2 cups grape tomatoes halved
Dressing Ingredients:
- juice of two limes
- 2 teaspoons chile sauce
- salt to taste
- 2 tablespoons cilantro finely chopped
- 2 tablespoons olive oil
Instructions
- If using fresh corn, you will need to remove the corn kernels from the cob.Hold the corn cob.
- Hold the corn upright and with a serrated knife, cut the corn kernels off of the cob, rotating the corn until you have removed the corn kernels from the entire cob.
- Heat the olive oil in a skillet, preferably a cast iron skillet.
- Add the corn and stir fry for about 5 minutes on medium-high heat, until the corn starts to char.
- Let it cool for a few minutes.
- Meanwhile, let's make the Cilantro Lime Dressing.
- In a small bowl, combine the lime juice, chile sauce, salt and cilantro.
- Using a whisk, mix well.
- While whisking continuously, slowly drizzle in the olive oil.
- In a mixing bowl, combine the corn with the green onions and the tomatoes. Mix to combine.
- Add the dressing and toss well.
- Leave to rest in the refrigerator for at least 15 minutes.
Notes
Yellow Corn or White Corn can be used.
You can use canned corn, frozen corn (defrosted) or fresh corn.
For best flavor, pan roast the corn in a cast iron skillet.
Nutrition
Calories: 147kcal | Carbohydrates: 5g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 129mg | Potassium: 245mg | Fiber: 1g | Sugar: 3g | Vitamin A: 860IU | Vitamin C: 14mg | Calcium: 18mg | Iron: 1mg
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