Corn Salsa is the perfect summer accompaniment for not only taco night, but is also a delightful topping for grilled catfish.
Oh, you all, I’m so excited about two really cool things today! First, this colorful and delicious fresh Corn Salsa is absolutely the perfect summer accompaniment for not only taco night, but is also a delightful topping for grilled fish, especially grilled catfish. Fresh corn is plentiful at the market right now, so you definitely need to try out this EASY recipe that can be made with either grilled corn on the cob or oven roasted — both will work perfectly fine.
Second, I’m super excited about this awesome new coffee table we just got for our living room! We’ve been decorating the condo a little at a time, and finding just the right pieces has required a bit of patience, and in some cases, compromise. (Please don’t pay too much attention to the “placeholder” tray of stuff on top of this beautiful table. It has not yet been accessorized by my decorator friend Cindy who’s helping me with the finer aspects of decorating. I know she will probably cringe when she sees this stand-in! Sorry, Cindy!) I’ll be in trouble again if I don’t give my hubby credit for spotting this table first when we were furniture shopping!
Now seeing it in our space, I love it even more! The table is made from reclaimed wood and lucky for this food blogger, it makes for a beautiful photography background. Win! Win!
This recipe for corn salsa works with almost any kind of corn, even leftovers! I grilled corn one evening for dinner and grilled extra to make this salsa later in the week. It’s light and fresh and goes especially well with hearty tortilla chips or blue tortilla chips. Enjoy, friends!
- 4 ears fresh roasted corn on the cob
- 1 large red bell pepper diced
- 1/2 cup diced red onion
- 1 jalapeño pepper seeded and diced
- juice of one small lime
- 1 teaspoon sugar
- salt and pepper to taste
- fresh cilantro if desired
- Roast corn on the cob wrapped in aluminum foil on the grill or in the oven at 400 degrees for 20-30 minutes, or until tender. Cool, then cut kernels off the cob.
- In a medium bowl, toss together the corn kernels, red bell pepper, red onion. and jalapeño. Add sugar and fresh lime juice and season with salt and pepper to taste.
- If desired, add fresh cilantro. Serve immediately with tortilla chips, or chill for serving later. Keeps well in refrigerator for 3-4 days.