Mexican Corn Salsa

The next few posts will all be Mexican food related! Being in Texas, Mexican is probably our favorite cuisine, second only to Italian – because you can’t beat fresh pasta and it’s in my blood! Once you’re armed with a few simple recipes, you can make anything from quesadillas, tacos, nachos….the list goes on and on.

I’ve been working on this recipe for about 2 years. I began the journey after going to Tin Star Taco Bar. They make excellent tacos and they have a corn salsa, similar to this one, that my husband loves. We could go there and if this is all he had to eat, he’d be perfectly fine.

So every time we plan a mexican menu, I try to get a little bit closer to perfection. This is as close as I’ve been able to get, and I think it’s pretty good. You can use it to top tacos, add it inside quesadillas, or grab some chips and dig in. This is best made the day before you serve to let all the flavors meld.

You’ll need:

  • 1 bag frozen corn, still frozen
  • 1/2 red onion
  • 1 red bell pepper
  • 2 red fresno peppers
  • 1 lime, juice and zest
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 tsp. garlic powder
  • 1 tsp. cumin
  • 1/8 tsp. “pinch” chipotle powder
Add the corn, still frozen, to a bowl. Why still frozen? The little bit of liquid from the corn helps bring it together and adds a nice hint of sweetness. Next, cut your red onion in half and peel it. Make cuts horizontally in the onion.
Now, make vertical cuts in the onion. Some of it might start to fall out, but that’s ok, keep going.
Then dice as you normally would. You’re shooting for about the same size as the corn. Take the red bell pepper and trim a bit off the top and the bottom. Cut a slit in the side and run your knife around the core to remove it.
Now you have a nice piece of red pepper to slice into strips and then dice. You can also cut up the top and bottom as well.
Last thing to chop – the red fresno peppers – a mild sweet heat. We like things spicy at our house, but not so spicy that your nose immediately starts running and your eyes water. For that reason, I take the stems and seeds out of the middle. You can leave them in if you like. Also, if you can’t find a red fresno, feel free to substitute a jalapeño or any other spicy pepper you like. I cut the top off, cut them in half, and then scrape the seeds out. Slice using the same technique as the red bell peppers.
Grate the lime zest and juice the lime into the bowl with the corn.
Throw everything you’ve chopped into the bowl and mix to combine. Next, add all of your spices, salt, and pepper. Mix again and taste. At this point, if I was serving in a few hours, I’d leave the bowl out on the counter and stir every 30 minutes or so. The corn will defrost and you can re-taste right before you serve. If you need a little extra sweetness, you can add a teaspoon or so of agave nectar or honey.
If you’re serving the next day, go ahead and put it in the fridge and take it out about an hour before you serve the next day. The longer this sits, the better it tastes.
Buon appetito!

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