This Corn Salsa is a vegan dream. Use this recipe inside your tacos and burritos or just enjoy it as a salad on its own. With so many delicious and juicy salad ingredients, this dish can be filling enough too.
I like to use corn for the base of the salsa with chopped tomatoes and spring onions and seasoned with coriander, red chili, olive oil, salt and limes. Get out your sombreros! I can already smell the party!
To make Corn Salsa, you will need the following ingredients:
Preheat a griddle pan to a medium-high heat.
Place the corn on the preheated pan and grill for 15 minutes, using tongs to rotate the sides often, until heated through and lightly golden all over. Set aside to cool slightly.
Holding the corn, in your hands, facing down, carefully run knife down the sides to cut off the kernels. Transfer kernels to a mixing bowl.
In the same mixing bowl, add the coriander, fresh chili, spring onions and tomatoes to the cooked corn kernels.
Drizzle salsa with 1 tablespoon olive oil, all over and season with a pinch of salt and all the lime juice. Mix well to coat, before serving.
Try this new Corn Salsa recipe for yourself. It’s got the crunch and all the flavor that a corn salsa should have and I think you’ll love it! We love seeing your pictures so don’t forget to tag #cookmerecipes in your own party pictures and posts.
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