1208, 2019

Quick & Easy Corn Salsa

August 12th, 2019|0 Comments

Wait, is it technically “salsa” if there are no tomatoes in it? 

Yes?

No?

Alright, I stopped caring, we’re calling it salsa. I call everything I can dip a chip into salsa. 

Corn salsa lives in my fridge the entire summer, next to the Trader Joe’s Toasted Sesame salad dressing and whatever take-out I forgot to throw away. Man, can I sell it or what?

But seriously, it’s amazing and we use it on everything. 

Chip dip, taco topping, burger salsa, by the spoon full right out of the bowl. It’s what we do.

This corn salsa is super easy, insanely quick, adaptable to whatever is in your kitchen, and the perfect spoof for Chipotle’s corn salsa, which they never, ever give me enough of. Ahem. 

Also fun? You don’t have to measure shit. Like for real, let your mouth guide you on this. 

Want it hotter? Fine. 

More lime? Sure. 

Corn, red onion, jalapenos, cilantro and lime. And yeah, that’s pretty much it. 

Another fun fact? You can use fresh corn or canned corn. I’m not here to judge you, live your life. 

I set out to make this for you using fresh corn, but was super disappointed in the early July sweetness, so I grabbed some cans out of the pantry. 

Self-esteem impact? Nada.

Confessions, I’m a horrible chopper. Nothings is uniform, and bite size is a concept completely lost on me and my knife. 

But I like it this way, I like to feel like I’m piling mountains of food into my mouth, and I especially love shooting onion breath at men who tell me to smile more. 

Question, do you remove the seeds or not?

Answer, it doesn’t matter.

Just don’t forget to either wear rubber gloves or avoid putting in a tampon after you chop these things up. Trust this advice. 

You know, it’s funny. Cilantro is born from garbage cans of crap and dishsoap, yet in this recipe? Yes. Yes to it all. All manner of yes. 

And then what? You squeeze at least 2 whole limes on this, maybe season with some salt and pepper if needed, and then refrigerate. This salsa is always better the next day, when it’s cold like beer and marinated in its own juices.

Yeah, I’m not gonna make any further jokes here, I think I covered it, enjoy! 

Quick & Easy Corn Salsa

Quick & Easy Corn Salsa

From chip dip to taco topping, this corn salsa is the perfect accessory to everything you eat this summer!

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 6 Ears of COrn (Kernels cut off the cob) or 3 Cans of Yellow Corn
  • 3 Jalapenos, diced
  • 2 Limes, juiced
  • 1 Large Red Onion, diced
  • Handful of Cilantro, chopped
  • Salt and Pepper to taste

Instructions

1. If you're using fresh corn, cut the kernels from the cob and gather in a bowl. If you're using canned corn, open, drain, and add to bowl.

2. Dice red onion, add to bowl.

3. Remove the seeds and dice jalapeno, add to bowl.

4. Chop a handful of fresh cilantro, add to bowl.

5. Juice at least 2 whole limes, and stir into the salsa.

6. Mix completely, add salt and pepper to taste.

7. Refrigerate at least 30 minutes to chill.

1208, 2019

Quick & Easy Corn Salsa

August 12th, 2019|0 Comments

Wait, is it technically “salsa” if there are no tomatoes in it? 

Yes?

No?

Alright, I stopped caring, we’re calling it salsa. I call everything I can dip a chip into salsa. 

Corn salsa lives in my fridge the entire summer, next to the Trader Joe’s Toasted Sesame salad dressing and whatever take-out I forgot to throw away. Man, can I sell it or what?

But seriously, it’s amazing and we use it on everything. 

Chip dip, taco topping, burger salsa, by the spoon full right out of the bowl. It’s what we do.

This corn salsa is super easy, insanely quick, adaptable to whatever is in your kitchen, and the perfect spoof for Chipotle’s corn salsa, which they never, ever give me enough of. Ahem. 

Also fun? You don’t have to measure shit. Like for real, let your mouth guide you on this. 

Want it hotter? Fine. 

More lime? Sure. 

Corn, red onion, jalapenos, cilantro and lime. And yeah, that’s pretty much it. 

Another fun fact? You can use fresh corn or canned corn. I’m not here to judge you, live your life. 

I set out to make this for you using fresh corn, but was super disappointed in the early July sweetness, so I grabbed some cans out of the pantry. 

Self-esteem impact? Nada.

Confessions, I’m a horrible chopper. Nothings is uniform, and bite size is a concept completely lost on me and my knife. 

But I like it this way, I like to feel like I’m piling mountains of food into my mouth, and I especially love shooting onion breath at men who tell me to smile more. 

Question, do you remove the seeds or not?

Answer, it doesn’t matter.

Just don’t forget to either wear rubber gloves or avoid putting in a tampon after you chop these things up. Trust this advice. 

You know, it’s funny. Cilantro is born from garbage cans of crap and dishsoap, yet in this recipe? Yes. Yes to it all. All manner of yes. 

And then what? You squeeze at least 2 whole limes on this, maybe season with some salt and pepper if needed, and then refrigerate. This salsa is always better the next day, when it’s cold like beer and marinated in its own juices.

Yeah, I’m not gonna make any further jokes here, I think I covered it, enjoy! 

Quick & Easy Corn Salsa

Quick & Easy Corn Salsa

From chip dip to taco topping, this corn salsa is the perfect accessory to everything you eat this summer!

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 6 Ears of COrn (Kernels cut off the cob) or 3 Cans of Yellow Corn
  • 3 Jalapenos, diced
  • 2 Limes, juiced
  • 1 Large Red Onion, diced
  • Handful of Cilantro, chopped
  • Salt and Pepper to taste

Instructions

1. If you're using fresh corn, cut the kernels from the cob and gather in a bowl. If you're using canned corn, open, drain, and add to bowl.

2. Dice red onion, add to bowl.

3. Remove the seeds and dice jalapeno, add to bowl.

4. Chop a handful of fresh cilantro, add to bowl.

5. Juice at least 2 whole limes, and stir into the salsa.

6. Mix completely, add salt and pepper to taste.

7. Refrigerate at least 30 minutes to chill.

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