Grilled Corn & Tomato Salsa Summer vegetable recipes, Mousaka recipe, Recipes appetizers and from www.pinterest.com
Description
This corn and tomato salsa recipe is a refreshing and easy-to-make summer snack that can be enjoyed with tortilla chips or as a topping for tacos, salads, and grilled meats. The combination of sweet corn and juicy tomatoes blended with tangy lime juice, spicy jalapeños, and fragrant cilantro creates a flavor explosion that will leave your taste buds begging for more. This recipe is perfect for backyard barbecues, picnics, or any occasion that calls for a light and tasty appetizer.
Prep Time
The prep time for this corn and tomato salsa recipe is approximately 15 minutes.
Cook Time
This recipe does not require any cooking time.
Ingredients
The ingredients for this corn and tomato salsa recipe are as follows: - 2 cups chopped tomatoes - 1 cup corn kernels (fresh or frozen) - 1/4 cup diced red onion - 1/4 cup chopped fresh cilantro - 1 jalapeño pepper, seeded and minced - 2 tablespoons lime juice - Salt and pepper to taste
Equipment
To make this corn and tomato salsa recipe, you will need the following equipment: - Cutting board - Knife - Mixing bowl - Spoon - Measuring cups and spoons
Method
1. Start by preparing the ingredients: chop the tomatoes, dice the red onion, mince the jalapeño pepper, and chop the cilantro. 2. In a mixing bowl, combine the chopped tomatoes, corn kernels, diced red onion, minced jalapeño pepper, and chopped cilantro. 3. Add the lime juice and season with salt and pepper to taste. 4. Mix all the ingredients until well combined. 5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. 6. Serve the corn and tomato salsa with tortilla chips or as a topping for tacos, salads, and grilled meats.
Notes
- You can use fresh or frozen corn kernels for this recipe. If using frozen corn, make sure to thaw it first before using. - If you want to make the salsa spicier, you can add more jalapeño pepper or leave the seeds in. - This salsa can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Info
This corn and tomato salsa recipe yields approximately 6 servings. Each serving contains: - Calories: 43 - Fat: 0.6g - Carbohydrates: 9.5g - Fiber: 1.7g - Protein: 1.5g
Recipes FAQ
Q: Can I use canned corn for this recipe? A: Yes, you can use canned corn if you don't have fresh or frozen corn available. Q: Can I substitute the cilantro with another herb? A: Yes, you can use parsley or basil instead of cilantro if you prefer. Q: Can I make this salsa ahead of time? A: Yes, you can make this salsa up to 24 hours ahead of time and store it in the refrigerator until ready to serve.
Recipe Tips
- To make the salsa even more colorful, you can use a combination of different colored tomatoes, such as red, yellow, and orange. - If you don't like spicy food, you can omit the jalapeño pepper or use a milder pepper instead. - For a sweeter salsa, you can add a tablespoon of honey or agave nectar to the mixture. - To make the salsa more filling, you can add a can of black beans or chickpeas to the mixture.
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