Go Back

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 3 serving
Course: condiments
Cuisine: Mexican
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. Deseed and finely chop the tomato. Finely chop the onion, green chillies, coriander leaves and jalapexf1o slices.
  4. Put everything in a bowl. Add salt, lemon juice and mix well.
  5. 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!
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.
www.saffrontrail.com