Charred Corn Salsa – Vegetarian Mexican Recipes

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Charred Corn Salsa is a part of the Vegetarian Mexican Recipes series on Saffrontrail.com

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In my last post on Refried beans, I promised you lots more Mexican recipes coming your way. Salsas are to Mexican cuisine what chutneys and pickles are to Indian cuisine. They elevate the flavours of every meal with their impeccable character artist roles or even as unforgettable side-kicks to the main dishes.

While tomato salsa is a standard fix, I love this charred corn salsa. You can make these by grilling fresh corn on the cob on an open flame or on a hot grill, and then shear off the charred corn kernels to use in this salsa. If you don’t have access to fresh corn, lightly cook the frozen corn and then in a hot pan, allow them to char a bit and then use in the salsa.

So you want to know what you can you do with this charred corn salsa? There are chips, of course. Be it Nacho chips or oven baked tortilla chips or your regular potato chips, these make a tantalising accompaniment to any kind of chips.

Top traditional ‘tostadas’ with some refried beans, some of this salsa and cheese and you’ve got a groovy appetiser going for your party. What’s better, your guests can assemble this themselves.

Top your Mexican Breakfast, Huevos Rancheros with some of this fiery, flavoursome salsa to take it to another level.

SO get on with this salsa guys, the packet of frozen corn in your freezer is calling out to you!

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Charred Corn Salsa - Vegetarian Mexican Recipes

This Charred Corn Salsa makes a tantalising accompaniment to any Mexican meal or just get a bag of Nacho chips and tuck in! Easy recipe-just 10 minutes of prep.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course condiments

Cuisine Mexican

Servings 3 serving

Ingredients

  

• 1 cup corn Frozen kernels
• 2 Tomato medium
• 1 Onion small
• 2 - 3 Green chillies
• 1/4 cup Coriander leaves
• 4 - 5 Jalapeno slices
• 1 Lemon
• 1/2 tsp Salt

Instructions

 

• First cook the frozen corn kernels either by boiling in a saucepan with 1/2 cup water or in a glass bowl, with enough water to cover the kernels for 3 minutes. Remove, drain, wipe well and keep aside.
• Heat a heavy bottomed saucepan. Add the partly cooked corn kernels and allow to char slightly in places. If you add oil at this stage, they might not char.
• Deseed and finely chop the tomato. Finely chop the onion, green chillies, coriander leaves and jalapexf1o slices.
• Put everything in a bowl. Add salt, lemon juice and mix well.
• Refrigerate until ready to serve.

Notes

The textures of the corn, tomatoes, onions along with crisp chips are a total party in the mouth. Aromas of coriander and the acidity from lemons, heat from chillies and jalapeños just make it da bomb. You must try this out pronto!

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Refried Beans / Frijoles Refritos - Vegetarian Mexican Recipes

This vegetarian / vegan version of Refried Beans made using Kashmiri Rajma (Kidney) Beans is the base recipe for many Mexican favourites- Loaded Nachos, Quesadillas, Tostadas etc.
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