The story behind this recipe is that last year, we harvest a garden full of corn. I mean LOTS of corn. Some of it was eaten fresh, but for the majority of the corn, we removed the kernels, boiled, and froze it. So now I have an over abundance of corn with more than I’ll ever use and nothing to do with it. If anyone has a creatively unique method of cooking corn please let me know!
I finally forced myself to cook with it and this recipe fit the bill. There are plenty of corn salsa recipes hanging about in cyber space and I noticed that a touch of cumin is the secret for an exceptional corn salsa. Instead of sugar or honey, I added mango for sweetness. The light flavors produce a summer salsa perfect for a picnic.
Add jalapeno for heat or more onion for that “oniony” Spanish bite. Paprika would be a nice addition if you like that smokey depth.
Note* This salsa can be eaten with chips or it would be delicious on fajitas, sandwiches, or wraps.
- 1 mango
- ½ cup of freshly cooked corn
- ¼ cup of red onion
- 1 Roma tomato
- ¼ cup cilantro
- Juice of half of lime
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp pepper
- 1 tbsp olive oil
- Combine all ingredients in a sauce pan.
- Heat gently to warm stirring constantly. Do not cook.
- Cool salsa and serve cold. Serve with a slice of lime for garnish.