My favourite Corn Salsa Recipe
When Pinterest was first born, I remember spending an afternoon searching for recipes. I wanted to make corn salsa. I had never actually made or eaten corn salsa, but I knew it would be delicious. I looked and looked for a recipe that I would enjoy and after I found a few, I ended up just creating a mash up with my favourite parts of each recipe.
This recipe has become a staple in my house and I’m regularly asked to bring it to family parties and gatherings. This spring I even made it for a picnic in British Columbia and later got a text from my fiancés nephew asking for the recipe.
I love corn salsa so much and just had to share the recipe with you!
The Sprinkle Sisters
- 3 cups of frozen Peaches and Cream Corn
- 2 peppers (any colour)
- 1 jalapeño
- 1 can of black beans, rinsed
- 1 small red onion (or half a large one)
- 1/2 cup cilantro
- 1 teaspoon of course salt and pepper
- Juice of 4 limes
- Set out the corn to defrost.
- Chop the peppers about the size of a kernel of corn.
- Chop the red onion, jalapeño, and cilantro in smaller pieces.
- Combine all of your ingredients and stir it up once you’ve added the lime juice.
- Refrigerate overnight and taste prior to serving. You might need more salt, pepper, or lime juice.
Serve with tortilla chips and Enjoy!
Tip! Use frozen Peaches and Cream corn. I once tried making it with a different variety of frozen corn and the texture was off.
The corn salsa can be stored for up to 5 days covered, in the fridge.
I recognize that not everyone likes cilantro, so I occasionally set some of the recipe aside and add the cilantro at the end. My cilantro hating friends appreciate that. (They are, however, in the minority.) Alternatively, I have also added chopped avocado to this salsa. It’s a delicious addition and makes it more like a salad. I don’t do this regularly because then the leftovers don’t stay fresh as long. If you want to get fancy, you can also use fresh corn and grill it before adding it to the recipe. It adds another depth with the smokey flavour playing off the freshness of the lime juice.
Finally, I’ve been enjoying this with tortilla chips since I first made it, but I also love it as a salad. I’ve added it to mixed greens or just had it on its own as a side dish. It tastes like summer. And with summer ending sooner than I’d like, this recipe is a reminder of what I have to look forward to in a few months. I think I’ll make it this weekend though…
love and sprinkles,