This recipe for Maissalsa is easy to prepare with fresh corn, peppers, coriander and lime. Zestisch, sweet and spicy, it is delicious for tacos, burritos and more!
This recipe for Maissalsa is full of fresh summer taste! Sweet, juicy corners play crispy peppers and red onions, spicy jalapeños, coriander and pike starter lime. I love serving it as a summer starter with Tortilla chips, and it’s also great in Burrito shells, Taco salads and much more. Think of Chipotles Maissalsa, but better.
Like many of my favorite summer recipes, this Maissalsa is easy to make. Simply raise the vegetables, chop the corn welds from the cob and stir everything together.
If you pay off, this means that I use raw corn in this salsa. I love his crispy texture and super -sweet taste here, but when you prefer to use cooked corn, you will feel free. Cooked corn And Grilled corn Would work great.
Maissalsa ingredients
Here is what you need to create this fresh Mais -Salsa recipe:
- Fresh corn in the ball – You need about 3 ears corn to create this recipe. If you cannot find fresh corn of sugar in the season, use built -up frozen corn instead.
- Red onion and garlic – for sharp taste.
- Red pepper – I love his brilliant red color against the light yellow corn. It also adds a nice crunch!
- Fine chopped coriander – It adds fresh taste and pretty green spots.
- Freshly pressed lime juice – for light, stalemate taste.
- Jalapeño – There is a spicy kick for the salsa. Use pickled jalapeños instead of raw to make your salsa extra.
Add a pinch of salt and pepper to tie everything together!
Find the full recipe with the following measurements.
How to do Maissalsa
First cut the grains from the cornwangs.
- To do this, put the corn flat on a cutting board. Cut off the grains from one side of each cob with a sharp knife. Turn it 90 degrees and then cut the grains from the next page. Repeat until the cob is naked.
Then prepare the remaining vegetables. Dice the peppers and onions and chop the coriander.
Finally, they combine corn and other vegetables in a bowl. Stir in the lime juice, salt and pepper. Season to taste, then cool yourself until you are ready to serve!
Find the full recipe with the following measurements.
What should serve with Maissalsa
There are so many delicious ways to serve this maissalsa! Here are some of my favorites:
What is your favorite method to eat Maissalsa? Let me know in the comments!
Recipe variations
I love this recipe as written, but it’s flexible! Feel free to make it your own. Here are a few fun options to change it:
- Add something creamy Like muffled avocado or crumpled Cotija cheese.
- Spices on it With ground cumin, chilipulver or smoked peppers.
- Add black beans For a more hearty dip.
- Mix chopped Roma tomatoes or cherry tomatoes For a juicy turn.
Let me know what variations you try!
Make-based and storage tips
If you make this corn sala recipe for a party or a meeting, you can prepare it up to 1 day. Keep it in an airtight container in the refrigerator until you are ready to serve. I think the flavors actually improve when the salsa is sitting!
If you have leftovers You can keep them in an airtight container in the refrigerator for up to 4 days (although your house doubts that you will take so long).
More favorite -salsa recipes
If you love this recipe, you will next make one of these fresh salsas:
Simple Maissalsa
Served 6
- 2 Cup fresh cornPresent of about 3 ears corn
- ¾ cup Cube -red onion
- ½ cup chopped fresh coriander
- ¼ cup Dice Red Paprika
- ¼ cup Fresh lime juice
- 2 ClovesPresent chopped
- 1 Jalapeno-ChiliotePresent Stem and seasoned
- ½ teaspoon Sea saltPresent Plus more to taste
- Freshly ground black pepper
Prevent your screen from becoming dark
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Combine corn, onion, coriander, peppers, lime juice, garlic, jalapeño, salt and pepper in a medium -sized bowl. Stir to combine.
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Relax until use. Serve with chips for diving or shoveling on tacos, burgers or salads!
