0.0 0

Tangy Corn Salsa

  • Servings: Makes about 1 1/2 cups

At Zafra, Maricel Presilla accents her Ecuadoran chowders, as well as grilled chicken and fish, with this crisp salsa. To turn up the heat, add 1 finely chopped fresh chile, such as cayenne or serrano.


slideshow More Terrific Condiments


KEY: Spring, Summer, Barbecue/Cookout, Cocktail Party, Father's Day, Game Day, Graduation Party, Halloween, Holiday Open House, New Year's Eve, Latin American, Mexican, Sauces & Condiments, Healthy, Make Ahead

Related Video

More Videos
How to Make Cheese Crisps Like Richard Blais


  • 1 cup fresh or thawed frozen corn kernels
  • 3 plum tomatoes—peeled, seeded and finely chopped
  • 2 scallions, minced
  • 2 tablespoons coarsely chopped cilantro
  • 2 1/2 tablespoons fresh lime juice
  • Salt and freshly ground pepper

How to make this recipe

  1. In a small saucepan of boiling salted water, cook the corn until just tender, about 3 minutes for fresh or 1 minute for frozen. Drain and let cool; pat dry.
  2. In a small bowl, toss the corn with the tomatoes, scallions, cilantro and lime juice. Season with salt and pepper and let stand at least 1 hour before serving.

Make Ahead

The salsa can be refrigerated for up to 3 days.

Contributed By Published May 2001

Related Video

More Videos
How to Make Cheese Crisps Like Richard Blais

489805 recipes/tangy-corn-salsa 2013-12-06 Maricel Presilla spring|summer|barbecue-cookout|cocktail-party|fathers-day|game-day|graduation-party|halloween|holiday-open-house|new-years-eve|latin-american|mexican|sauces-and-condiments|healthy|make-ahead may-2001,maricel presilla,ecuadoran food,corn salsa,salsa recipe,condiment recipe,spicy salsa recipes,tangy-corn-salsa 489805