When it’s sunny and warm outside in summer and the kitchen is warm/hot as well – no one likes to spend more time than necessary inside that kitchen. A hot oven heating up the kitchen even more? No way! ;P So working with minimal heat or being able to cook/bake outside is the best in my opinion. This Corn Salsa with Tortilla Chips is a great option if you want to work only with a hot pan or your BBQ grill outside. Great side for grilled meat or veggies, as well as a nice snack for a movie night with friends. ;)
In summer, a lot of people probably prefer to fire up the grill and prepare their dinner on the balcony or in the garden, instead of working in the kitchen for a long time. This is, as far as the temperatures are concerned, probably more pleasant and with family and friends around it’s also certainly more sociable. This salsa is something you can perfectly do on a grill. Get that nice roast on the corn and then finish everything right at the table. Easy-peasy I’d say. ;P
We like corn salsa a lot here. Corn is normally a bit sweeter and together with the onions, garlic, lime juice, and oil it turns into something sweet-sour-spicy that just tastes delicious! If you place a bowl of that right in front of me, you shouldn’t be surprised that it’s gone quite quickly… without giving others a chance to get a single corn ;P That’s just a friendly warning…
You can add the jalapeños mentioned in the recipe – but you don’t have to. Personally, I am not the biggest fan of these spicy peppers. Others like them a lot. If you are like me, you can leave them out and add some chili flakes for additional heat. Great addition and equally delicious in my opinion.
The salsa can be prepared in advance and stored in the fridge. That gives the ingredients in the salsa time to know each other and makes the salsa even better. This means you can easily take the salsa to a picnic – along with the tortilla chips and a few beers. The perfect snack when you want to relax somewhere in the park with friends or maybe watch a movie in an outdoor cinema. ;)
Some interesting facts about corn salsa
Cultural Origins: Corn salsa has its roots in Mexican cuisine, where corn is a staple ingredient. It is often used as a topping or filling for traditional dishes like tacos, quesadillas, and tamales. Over time, corn salsa has gained popularity in other parts of the world as well, thanks to its delicious taste and vibrant flavors.
Nutritional Benefits: Corn salsa offers not only great taste but also several nutritional benefits. Corn is a good source of dietary fiber, which aids in digestion and helps maintain a healthy weight. It also provides essential vitamins and minerals like vitamin C, vitamin B6, folate, and magnesium. Additionally, the other vegetables used in corn salsa, such as tomatoes and onions, contribute to its overall nutritional value.
Customizable Ingredients: One of the great things about corn salsa is that you can customize the ingredients to suit your preferences and dietary needs. You can add additional vegetables like bell peppers or cucumber for extra crunch and flavor. If you prefer milder salsa, you can omit or reduce the amount of spicy peppers. The versatility of corn salsa allows you to experiment and create your own unique version.
INGREDIENTS / ZUTATEN
(4 servings)
some oil for frying
2 sweetcorn on the cob
1 small red onion, chopped
1 garlic clove, chopped finely
2 tbsp. lime juice
1 tbsp. olive oil
salt, pepper
some pickled jalapeños, sliced (optional)
some fresh cilantro, roughly chopped (optional)
(4 Portionen)
etwas Öl zum Anbraten
2 ganze Maiskolben
1 kleine rote Zwiebel, gewürfelt
1 Knoblauchzehe, fein gehackt
2 EL Limettensaft
1 EL Olivenöl
Salz, Pfeffer
einige eingelegte Jalapeños in Scheiben (optional)
etwas frischer Koriander, grob gehackt (optional)
DIRECTIONS / ZUBEREITUNG
1. Heat up a large pan with a little bit of oil. Add the corn cobs and roast from all sides until nicely charred in several spots. If you have a grill you can roast the corn there as well. Remove from the heat and let cool down. When the corn cobs are cooled enough to handle, cut off the kernels with a sharp knife and place them in a bowl.
2. Peel and chop the onion and garlic and add to the bowl with the corn. Add the lime juice and olive oil. Season well with salt and pepper. Add some pickled jalapeños and chopped cilantro (optional) and mix well. Serve the salsa with some tortilla chips.
1. Eine große Pfanne mit etwas Öl erhitzen. Die Maiskolben hineingeben und von allen Seiten rösten, bis sie hier und da etwas “angekokelt” sind, also gut Farbe bekommen haben ;) Wer einen Grill hat, kann den Mais natürlich auch dort grillen. Aus der Pfanne nehmen und abkühlen lassen. Sobald die Maiskolben nicht mehr zu heiß sind, die Körner davon abschneiden mit einem scharfen Messer. In eine Schüssel geben.
2. Die Zwiebel und den Knoblauch schälen und fein würfeln bzw. hacken. Zur Schüssel mit dem Mais dazugeben. Limettensaft und Olivenöl dazugeben, mit Salz und Pfeffer gut würzen. Einige eingelegte Jalapeños und gehackten Koriander (optional) dazugeben und alles gut vermischen. Salsa mit Tortilla Chips servieren.
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Here is a version of the recipe you can print easily.
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Corn Salsa with Tortilla Chips
- Prep Time: 00:10
- Cook Time: 00:10
- Total Time: 00:20
- Yield: 4 1x
- Category: Snacks
- Cuisine: International
- Diet: Vegetarian
Description
This is the perfect snack or side dish for a BBQ – or maybe just for your next movie night with friends: Corn Salsa with Tortilla Chips. So good!
Ingredients
some oil for frying
2 sweetcorn on the cob
1 small red onion, chopped
1 garlic clove, chopped finely
2 tbsp. lime juice
1 tbsp. olive oil
salt, pepper
some pickled jalapeños, sliced (optional)
some fresh cilantro, roughly chopped (optional)
Instructions
1. Heat up a large pan with a little bit of oil. Add the corn cobs and roast from all sides until nicely charred in several spots. If you have a grill you can roast the corn there as well. Remove from the heat and let cool down. When the corn cobs are cooled enough to handle, cut off the kernels with a sharp knife and place them in a bowl.
2. Peel and chop the onion and garlic and add to the bowl with the corn. Add the lime juice and olive oil. Season well with salt and pepper. Add some pickled jalapeños and chopped cilantro (optional) and mix well. Serve the salsa with some tortilla chips.
Notes
Make something amazing in the kitchen!
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