Corn Salsa

    (160)
    20 minutes

    Very quick, tasty, and attractive side dish that can be altered to taste: almost every ingredient except the corn is optional. It's especially good if you just don't have the time to cook but don't want junk food.


    141 people made this

    Ingredients
    Serves: 4 

    • 3 ears fresh sweetcorn in husks
    • 65g butter, melted
    • 2 roma tomatoes, chopped
    • 1 red chilli, seeded and finely chopped
    • 1/2 small red onion, finely chopped
    • 2 cloves garlic, minced
    • 1/2 bunch fresh coriander, chopped
    • 1 pinch salt and freshly ground black pepper to taste
    • 1 pinch salt-free lemon-pepper seasoning (such as Masterfoods)

    Directions
    Preparation:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Peel back corn husks, but leave them attached at the bottom. Remove the silks, and fold husks back up over the corn. Place on a dinner plate, and cook in the microwave for 5 minutes on High power, turning corn once halfway through. Cool until cool enough to touch, then slice corn kernels from the cob and place them in a serving bowl.
    2. Stir butter into the corn along with the tomatoes, chilli, red onion, garlic and coriander. Season with salt, pepper, and seasoning blend. Mix well, taste, and adjust seasoning if necessary. Some people like the salad warm, but I prefer to chill it a little before serving.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (160)

    Reviews in English (113)

    by
    91

    I made this recipe as a side dish for a spicy beer can chicken, thinking it would be a nice combo of zip (taste) and cool (by serving it chilled). While I thought it would be an okay accompaniment, I had no idea it would be the hit that it was. Everyone who tried it ended up getting seconds. My husband voted it "a keeper"; he just asked that I saute' the onions a little longer next time as he's not a big fan of crunchy onions, preferring them softer. I only made one change to this recipe and that was to use frozen corn, which I "nuked" to thaw out before adding it to the other ingredients waiting in the skillet. The only reason was that it's not "corn season" yet, and I was too impatient to wait that long to give it a try.  -  04 May 2007  (Review from Allrecipes USA and Canada)

    by
    70

    Absolutely wonderful. I used what I had on hand: frozen corn (about 3 cups), a little yellow onion, and a regular tomato. I sauted the corn, onion, and garlic in 2 T butter and then added the tomato, jalepeno, cilantro (about a 1/4 bunch), chopped green onion, and lemon pepper and salt. Yummy!  -  22 Jan 2008  (Review from Allrecipes USA and Canada)

    by
    47

    Great salad! I had some left over roasted corn so I used that vs. microwaving. I also left out the melted butter and did a dressing made of olive oil, lime juice and a bit of sugar whisked together with a few dashes of salt and pepper. I poured that over top and let the salad chill for a couple hours before serving. I would definitely make this again.  -  09 Aug 2010  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate
    See all 6 collections