A delicious fresh corn salsa recipe combined with poblano peppers, red onion, cilantro and piments. All tossed with a delicious lime vinaigrette. Great with tortilla chips or as a condiment to tacos, burritos and nachos.
Make the vinaigrette. In a small bowl combine the vinegar, lime juice, zest, sugar, garlic, cayenne, salt, and pepper. Slowly whisk in the canola oil until the mixture is emulsified. Set aside.
2 Tbsp. red wine vinegar, 2 Tbsp. fresh squeezed lime juice, ½ tsp. fresh grated lime zest, 1 Tbsp. sugar, 2 garlic cloves – minced, ¼ tsp. cayenne pepper, ¾ tsp. kosher salt, ¼ tsp. black pepper, ¼ cup canola or vegetable oil
In a medium bowl add the corn, red onion, poblano pepper, pimento and cilantro.
3 cups fresh sweet corn removed from the cob, OR if sweet corn is not is season:, 2 - 15.25 oz cans whole kernel sweet corn –, ½ small red onion, 1 poblano pepper, 2 oz jar diced pimentos, ¼ cup chopped fresh cilantro
Toss the ingredients with the above vinaigrette. Let sit for 20 minutes – up to 4 hours, tossing the ingredients occasionally to marinate the flavors with all the ingredients.
Serve with tortilla chips, with your favorite Mexican dishes or also great on grilled meat or fish.
Storing
Store any leftover corn salsa in an air tight container, in the fridge, for up to 2 days for best flavor/texture.Can be stored up to 4 days but the corn will start to lose it's crispness because of the vinegar and lime juice.
Notes
RECIPE TIPS TO REMEMBER: Use fresh corn when it's at the peak of sweetness. Here in the Midwest that is usually summer months - July and August.In moths when fresh sweet corn isn't available use a high quality canned corn.Eat the Corn Salsa within the first day or two. The acid of the lime and vinegar will start to break down the corn after that.For more heat swap the poblano pepper for a jalapeno pepper.To dampen the strength of your red onion, slice it and then give it a rinse under cool water before chopping.