Corn Salsa

Corn Salsa served with tortilla chips

I know, I know. Another corn recipe. I recently did a Creamy Buttered Corn recipe and I’m back at with another corn dish. The plain and simple reason for that is because I have SO many cans of corn in my pantry that I’m trying to find different ways of using them. And just a heads up, I have another corn dish in the works as well. So if you’re a fan of corn, you’re in luck. But don’t worry, I’ve got other recipes on the way as well.

Corn salsa served with tortilla chips

As I just said, I have a ton of canned corn in my pantry. Now for this dish, it may be better to use frozen corn. I didn’t have frozen corn; so I just drained my can of corn, placed it in a Tupperware® dish and let it freeze overnight. It does take a little time to thaw the next day, but once it’s completely thawed you can immediately add the rest of the ingredients and your corn salsa will be ready!

I know that this recipe says there is a jalapeño in it, but is actually VERY mild. So if you’re not a fan of spice don’t  let that jalapeño scare you. I took the seeds out of the jalapeño, so if you want more spice I would keep the seeds. Another way to add spice is to add some cayenne pepper. But if you prefer little–to–no spice, this salsa is perfect just the way it is!

I served my corn salsa with regular corn tortilla chips. If you or your PKUer need to have a lower protein chip, Ajinomoto Cambrooke has two different tortilla chips, sea salt and sweet chili. If you want to make some low-protein nachos, this would be a great addition! If you’d like to see some low protein nachos, leave me a comment below!

Corn salsa served with tortilla chips alongside a dish of salsa.

Ingredients:

1 16oz can of Corn (250g) (or frozen corn)

½ cup green peppers (65g)

1 jalapeño (20g)

1 roma tomato (30g)

¼ cup red onion (40g)

2 tbsp. lime juice

2 tsp. cilantro

1 tsp garlic powder

1 tsp. paprika

salt and pepper to taste

Directions:

1. Drain cans of corn, put corn into a Tupperware® container and freeze overnight.  (skip this step if using frozen corn).

2. Take corn out of freezer in the morning to thaw. Once thawed, put corn into a mixing bowl.

3. Chop the green peppers, jalapeño, and red onion. Before chopping the Roma tomato, remove the seeds then chop. Once all of these are chopped, add to the corn and roughly blend together.

4. Add cilantro, garlic powder, paprika, salt and pepper, then lime juice. Blend everything together ingredients are mixed well.

5. Serve with chips and enjoy!