Tangy Corn Salsa

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.In 2018, Food & Wine named this recipe one of our 40 best: This salsa is served on top of Shrimp and Corn Chowder for tangy crunch, but it also makes a great dip. Try it on top of chips for an afternoon snack.

Shrimp and Corn Chowder
We took a deep editorial dive into the islands, rain forests, and mountains of Ecuador in a 2001 article, and we asked chef and author Maricel Presilla of Zafra in New Jersey to give our readers the best examples of classic Ecuadoran food. Presilla shared her fantastic recipe for a coastal Ecuadoran shrimp soup made with grated plantain, which gives the soup a wonderfully light and creamy body. Photo: Greg DuPree
Makes about 1 1/2 cups


  • 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


  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.

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