Here is a corn salsa recipe that is perfect for all of you cilantro lovers out there. There is a generous portion of cilantro included in this recipe. And, it is so easy to prepare, especially because you can use fresh, uncooked corn. This fresh and sparkling salsa will brighten your day. Chock full of the summer bounty from the garden, we love this salsa for dipping. And, this salsa goes well as a topping for omelets or broiled fish. Enjoy!
Cilantro Corn Salsa with Jalapeño and Lime (Spain)
Ingredients
- 1 large red or green bell pepper
- 1 fresh onion
- 3 large tomatoes
- 1 jalapeno pepper
- 2 bunches cilantro (about 1 cup chopped)
- 2 ears corn
- 1/4 cup fresh squeezed lime juice
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/2 tsp cumin
Instructions
- Cut pepper and onion into quarters and place in food processor. Pulse for about 30 seconds or until chopped well. Cut tomatoes and place in food processor, pulse for about 10 seconds until tomatoes are chopped, but not liquefied. Pour mixture into a large bowl.
- Mince jalapeno pepper, including the seeds, and add to bowl.
- Wash cilantro well, pat dry and remove leaves from stems. Place leaves in food processor and pulse for about 30 seconds until well chopped. Add to bowl.
- Cut corn kernels off of the ears of corn and add to bowl.
- Squeeze lime juice and add to bowl. Add salt, pepper and cumin. Mix well.
- Chill for at least an hour before serving.
Nutrition
Calories: 14kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 112mgPotassium: 127mgFiber: 1gSugar: 2gVitamin A: 686IUVitamin C: 21mgCalcium: 8mgIron: 1mg
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About the Author: Christine Kenneally
Christine is the Wellness Coordinator for Mediterranean Living and is very happy to be involved in the development and growth of this organization.
She has many years of experience in non-profit program management and arts education administration, most recently working at Snow Farm: The New England Craft Program. She has a B.A. in Psychology and Spanish from Siena College.
In addition to playing an active role in the vision behind Mediterranean Living and it's many projects, Christine likes to break glass and tile up into tiny pieces and arrange them into patterns, creating fine art and architectural installations. She teaches workshops in the art of mosaics, does public and private commissions and exhibits her work.
She is also married to Bill Bradley.
My mother, a true Andalusian matriarch, passed down a recipe to me for a zesty and flavorful vinaigrette that features the bright and bold flavors of onion, tomato, bell pepper, and cilantro. The vinaigrette is made by combining freshly squeezed lemon juice, cumin, salt, black pepper, and olive oil, which creates a delicious and tangy dressing. The chopped red onion and bell peppers, diced tomatoes, and chopped cilantro are then mixed together and coated with the vinaigrette, creating a fresh and tasty salad or salsa that can be used as a topping for fried fish o steamed seafood, or simply served as a refreshing side dish. This easy-to-make vinaigrette is perfect for adding some extra flavor and zest to any meal.
Great recipe, Christine! Although this recipe seems to be of Latin American cuisine, particularly from the Central American or Mexican region, as it uses ingredients such as jalapeño, cilantro, and lime, which are common in this region’s cuisine. While Spanish cuisine also uses some of these ingredients, it’s not as common for them to be used in sauces or garnishes.