Hot Sweet Corn Salsa Recipe
Unlike most salsas, this one is served hot. It makes an excellent condiment over chicken breast, seafood, or steak. It still tastes great on chips, though. Spoon some into your tacos, your burritos or over your enchiladas. Serve it with a delicious roast or some grilled fish. This is an excellent salsa to make while you can get fresh corn on the cob.
Corn is actually descended from grass. When you are choosing fresh ears of corn, look at the husks. They should be bright green and moist. The silk at the top should be dark, moist, and somewhat stiff. If you press your fingers against the husk, you should be able to feel individual kernels of corn. The longer an ear of corn sits after it has been picked, the more sugar is converted to starch. This is why older ears of corn are not as sweet. Ideally, you want to eat your corn the same day it is picked. Refrigerating corn helps slow down the conversion from sugar to starch, so your corn will remain sweeter, longer.
Corn is a common food in Mexico, where salsa was invented. It is a very versatile food and can be grilled, baked, boiled, broiled, or dried and ground into flour. This salsa recipe brings out the very best in sweet corn. In the United States, you can find both yellow and white sweet corn. You can mix both together into this salsa if you wish. Some of more popular varieties of sweet corn include Jubilee, Silver Queen, Honey Cream, Bodacious, and Kandy Korn.
Corn is the main ingredient in the following salsa recipe, and it is combined with tomatoes, jalapeño and onion for color and freshness, along with butter, cilantro and a touch of vinegar. All the ingredients go into a pan with a little salt and black pepper, and then you need to cook the mixture. You can then serve it hot with steak, chicken or any other meat, poultry, fish or even egg recipe.
Because this is served hot, you will need to be cooking your meat or whatever you are making in another pan at the same time. If the salsa cools down it can be gently warmed again in a pan, or else you can try it cold, but this one is especially good served hot so you should definitely try to serve it that way.
- 2 cups fresh corn kernels
- 3 Tablespoons butter, cold and chopped
- ¼ cup tomatoes, seeded and diced
- 1 small jalapeno pepper, seeded and finely minced
- 2 Tablespoons red onion, minced
- 2 Tablespoons cilantro, chopped
- ¼ cup rice vinegar
- ⅛ teaspoon freshly ground black pepper
- ¼ teaspoon coarse salt
- Cut the kernels off raw ears of corn using a sharp knife.
- Add the corn, butter, tomatoes, jalapeno, onion, cilantro, vinegar and salt and pepper to a saucepan over high heat. Stir while the ingredients come to a boil.
- After the butter has melted, it should begin to look like a light butter sauce.
- Remove the pan from the heat and serve with chicken or seafood.
Corn salsa, served warm, makes an unusual side dish but, if you are looking for something to serve as an alternative to corn on the cob, consider this appealing and colorful dish. The photo shows how attractive it looks and this is also very quick and easy to move since you just need to warm the ingredients in a pan and then serve it with meat, fish or another kind of Mexican dish. This would work as a taco topping or served with enchiladas perhaps. If you are used to chilled salsas, try out this one and see whether you like it, because if you are a fan of corn you are sure to like this lovely recipe.
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