Browse by Cuisine
- Cajun Creole
- Southern US
The history of corn salsa recipes can be traced back to the Aztecs, who were known for their use of corn in many different dishes. Corn salsa recipes were likely developed as a way to add flavor and spice to the already popular corn dishes. The first recorded corn salsa recipe was in the book "The Art of Mexican Cooking" by Diana Kennedy, which was published in 1971. Kennedy's recipe called for boiled corn, tomatoes, onions, chili peppers, and cilantro.
Since then, corn salsa recipes have become increasingly popular and have been adapted to suit a variety of different tastes. Common ingredients in corn salsa recipes include tomatoes, onions, chili peppers, cilantro, lime juice, and salt. Some recipes also call for avocado, black beans, or cheese. Corn salsa can be served as a dip, condiment, or side dish, and is a popular choice for parties and potlucks.
When making corn salsa, it is important to get the right balance of ingredients. Start by combining freshly cooked corn with diced tomatoes, onions, peppers, jalapenos, cilantro, lime juice, and salt. Once you have all the ingredients prepped and mixed, taste and adjust as needed. You may want to add a bit more salt or lime juice for extra flavor. You can also add extra ingredients like black beans or avocado for extra texture and flavor. It is important to start with a small batch and adjust as you go until you get the flavor you desire. Finally, enjoy your homemade corn salsa with tortilla chips, tacos, or as a topping for burritos and quesadillas.
Jump to: Ingredient Breakdown Insights
|white wine vinegar|
|poblano chile pepper|
|white corn ear|
|black bean corn salsa|