Mexican corn salsa
We love salsa!
Servings: 6
Ingredients
Basic corn salsa
- 4 shelled fresh corn on the cob (about 3-4 cups / 400g of fresh or frozen corn kernels)
- 1 ½ t. of tomatoes cut into small cubes
- 2 t. (500 ml) of peppers cut into small cubes
- 3 green onions
- ¼ t. (60 ml) red onion chopped
- ¾ cup (180 ml) fresh coriander chopped
- 3 tbsp (45 ml) fresh chives chopped
- 1 tablespoon (15 ml) lime juice
- ½ tsp (5 ml) cumin
- 1 small hot pepper chopped and seeded (or ½ - 1 tsp. hot pepper flakes)
- Pepper to taste
For a complete meal version
- Take ⅙ of the corn salsa
- Add sufficient protein of your choice or a protein mix (black beans, cheese, edamame, pickled tofu, white fish, chicken, etc.)
- Accompany your salad with a whole-grain pita or starch of your choice.
Instructions
- In a bowl, combine all salsa ingredients. Adjust seasoning if necessary.
- Enjoy the salsa the way you like it or as suggested.
Notes
Other suggested uses for salsa :
- As a substitute for your side vegetables;
- Replaces the commercial version;
- Garnish corn rolls or crackers with rye and other whole grains with salsa.
- By adding salsa to your favourite taco mix.
- Finally, concoct burgers, sandwiches or wraps with summer and Mexican flavours by incorporating this salsa.