Corn salsa is a refreshing and flavorful dish that is perfect for summer gatherings or as a topping for tacos, burritos, and other Mexican-inspired dishes. It is made with fresh corn kernels, tomatoes, onions, cilantro, and jalapenos, and is seasoned with lime juice, salt, and pepper. Corn salsa is a good source of vitamins A and C, and is also a low-calorie and fat-free food.
This article provides three different recipes for corn salsa, each with its own unique flavor profile. The first recipe is for a classic corn salsa, made with fresh corn kernels, tomatoes, onions, cilantro, and jalapenos. The second recipe is for a roasted corn salsa, which adds a smoky flavor to the dish. The third recipe is for a spicy corn salsa, which includes serrano peppers and habanero peppers for an extra kick.
EASY CORN SALSA
I had to make something QUICK for a Mexican themed birthday party, so I threw this together and got RAVE reviews. Some ate it separately most though added it to their burrito and/or fajita mixin's...As usual, I rarely measure, so these measurements are appproximate and by memory...sorry! TRY to make the night before, but it's still good when made on the fly!
Provided by Jeannine Maxwell
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- Stir the corn, orange bell pepper, jalapeno pepper, red onion, cilantro, lime juice, crushed red pepper, honey, salt, and pepper together in a bowl. Chill until ready to serve.
Nutrition Facts : Calories 65.3 calories, Carbohydrate 15 g, Fat 0.4 g, Fiber 1.8 g, Protein 1.6 g, Sodium 212.4 mg, Sugar 5.9 g
SALSA FOR CANNING
Take advantage of your summer bounty and stock your kitchen with homemade salsa. This recipe will show you how to can salsa safely - and store it for up to one full year.
Provided by Food Network
Categories condiment
Time P1DT1h15m
Yield About two pints
Number Of Ingredients 5
Steps:
- Prepare the jars and lids:
- Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil.
- Peel and core the tomatoes:
- Bring a large pot of water to the boil. Have a large bowl of ice water at the ready. Gently lower the tomatoes into the boiling water and blanch them for 60 seconds. Remove with a strainer and transfer them to the ice water. Once cool, slit the skins; they should peel off easily. Remove the cores with a small paring knife. Discard skins and cores.
- Chop the vegetables:
- Wearing latex or plastic gloves, chop the jalapenos finely, removing veins and seeds if you wish to reduce the heat. (If you wish to reduce the heat further, replace some with regular green peppers, but do not increase the total weight of peppers in the recipe.) Chop the onion finely. Chop the tomatoes coarsely. Add the peppers, onions, tomatoes, lemon juice and salt to a large saucepan.
- Cook the salsa: Bring the mixture to a boil, then reduce the heat and simmer for an additional 10 minutes.
- Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the salsa in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the salsa into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight.
- Seal the jars:
- Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 10 minutes.
- Remove and cool:
- Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.
- Label and store:
- Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.
Tips for Perfect Corn Salsa Canning:
- Select the freshest corn possible. Fresh corn will have a sweeter flavor and a better texture than corn that has been sitting around for a while.
- Use a sharp knife to cut the corn off the cob. A dull knife will crush the kernels and make them mushy.
- Be sure to remove all the silk from the corn cobs. Silk can make the salsa bitter.
- Use a variety of peppers to add flavor and heat to your salsa. You can use bell peppers, jalapeños, serranos, or habaneros, depending on your desired level of heat.
- Add other vegetables to your salsa for extra flavor and texture. Some good options include tomatoes, onions, cilantro, and garlic.
- Season your salsa to taste with salt, pepper, and lime juice.
- Process your salsa in a boiling water bath for the recommended amount of time. This will help to ensure that it is safe to eat.
- Store your canned salsa in a cool, dark place. It will keep for up to a year.
Conclusion:
Corn salsa is a delicious and versatile condiment that can be used on tacos, burritos, nachos, and more. Canning your own corn salsa is a great way to preserve the fresh flavor of summer corn and enjoy it all year long. By following these tips, you can ensure that your canned corn salsa is safe, delicious, and flavorful.
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