I will be honest with you. This recipe is not a revolutionary fusion of flavors. But that is part of what makes this recipe so wonderful–
It is a classic.
It uses familiar Mexican flavors that blend together so seamlessly and so well that I usually do not measure the ingredients when I make this cilantro lime corn salsa at home.
Let us start with the basics for any great salsa– a squeeze of lime here, a pinch of salt there, toss in some fresh cilantro, diced red onion and a jalapeno (or two), give it a taste and you are good to go my friend. I used fresh corn for this recipe but if that is not available, you can certainly thaw and use frozen corn instead.
This cilantro lime corn salsa is perfect to serve alongside crispy tortilla chips. It also makes a delicious and filling topping for those spicy sisig tacos or whichever tacos you happen to be cooking up this Taco Tuesday. For those of you who are Chipotle fans like myself, consider this recipe an easy substitute next time you have a craving.
- 1/2 tsp vegetable oil
- 2 cups fresh corn kernels
- 1/2 tsp cumin
- 1-2 jalapenos, diced (remove seeds for less heat)
- 1/2 small red onion, diced
- small handful fresh cilantro, chopped
- 1-2 limes
- large pinch of salt
- large pinch of pepper
- In a medium sized pan, heat oil over low-medium heat
- Add corn and cook until tender (approx 2-3 minutes)
- Sprinkle cumin over corn and transfer to a large bowl
- Mix in jalapenos, onion and cilantro
- Squeeze limes over the salsa and continue mixing
- Season with salt and pepper as needed