Corn salsa is a vibrant, tasty, tangy and spicy salsa made from scratch with fresh corn, green onions, spices and herbs. Enjoy homemade corn salsa as a healthy snack or fun addition to your favorite southwestern dishes.
Stove top pressure cooking: In a 3-litre pressure cooker place 1 medium-to-large corn cob. Add just enough water to almost cover the corn cob. Pressure cook on medium-heat for 8 to 10 minutes. When the pressure falls on its own in the cooker, remove the lid and let the corn cob cool at room temperature.
Instant pot cooking: Take 1 cup water in the steel insert of a 6 quart IP. Keep a trivet in the steel insert and place the corn cob on the trivet. Pressure cook on high for 3 to 5 minutes. Then do a quick release.
When the corn cob cools, then carefully with a knife slice off the corn kernels. You will need 1 cup of steamed corn kernels.
Making corn salsa
Now in a bowl take the corn kernels. Also add finely chopped green onions, green chiliies or jalapeno peppers and 2 tablespoons chopped coriander leaves.
Next add cumin powder, red chili powder or cayenne pepper, black pepper powder and salt as required.
Add lemon juice according to taste.
Mix very well.
Serve corn salsa.
Serving suggestions
Serve corn salsa as a chunky dip with tortilla chips or crackers, or even fresh veggies that are thick enough for scooping – like slices of bell pepper.
You can even serve freshly made salsa with some of your favorite dishes like nachos, quesadillas, tacos, or refried beans.
Notes
Ingredient Notes
Corn: Fresh, tender, juicy corn are the best in this salsa recipe. That said, if fresh corn cobs are unavailable, then use frozen corn or canned corn.
Onions: Green onions (scallions) being mild taste good and add some sweet crunch. For a more sharper taste, you can replace green onions with red or white onions.
Tomatoes: For a lovely tangy taste and some umami flavor, add fresh tomatoes or canned tomatoes.
Grilled corn: Replace steamed corn with fire-roasted or oven-roasted grilled corn.
Beans: Adding some cooked or canned kidney beans, black beans or white beans makes for a protein-rich salsa making it healthier.
Fats: For a richer texture, add some butter or olive oil. You can also add some mashed avocado which will give a lovely creamy texture to the salsa.
Herbs: Aromatic fresh soft herbs like basil, parsley and mint also taste great. If you do not have fresh herbs handy, then dried herbs make a good option as well.
Recipe Notes
Storing: Fresh corn salsa should be kept in an airtight container in the refrigerator. It will stay good for up to a week if you have not added onions or cilantro. If you have added the onions and coriander leaves, then refrigerate it for some hours.
Scaling:The recipe can be doubled or tripled to feed a larger group.
Spicing & seasoning: You can add the green chilies or jalapeño or spice powders less or more as per your choice.