Salsa Corn is a vibrant and flavorful side dish that combines the sweetness of fresh corn with the zesty kick of salsa, making it the perfect accompaniment to grilled meats, tacos, or any Mexican-inspired meal. The natural sweetness of the corn is enhanced by the tangy, spicy salsa, while a sprinkle of fresh cilantro and lime juice adds brightness. This easy-to-make dish brings together simple ingredients to create a fresh, colorful, and delicious side that can be whipped up in just minutes. It’s great for barbecues, family dinners, or as a refreshing addition to any potluck.
Ingredients:
- 4 ears of corn (or 3 cups frozen or canned corn, drained)
- 1/2 cup salsa (mild, medium, or spicy, based on your preference)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Optional: crumbled cotija cheese or queso fresco for garnish
Instructions:
- Cook the corn: If using fresh corn, remove the husks and boil the ears in salted water for 5-7 minutes until tender. Drain and slice the kernels off the cobs. If using frozen or canned corn, simply heat the corn in a skillet with a little olive oil until warmed through.
- Sauté the corn: In a large skillet, heat the butter and olive oil over medium heat. Add the corn kernels and sauté for 3-4 minutes until lightly golden and warmed through.
- Add the salsa and spices: Stir in the salsa and cumin, mixing well to combine. Cook for another 2-3 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
- Finish with lime and cilantro: Remove from heat and stir in the fresh cilantro and lime juice for added brightness.
- Serve: Transfer to a serving dish and top with crumbled cotija or queso fresco, if desired.
This Salsa Corn is the perfect mix of sweet, tangy, and spicy, making it a crowd-pleasing side dish for any occasion!
