So I was extremely excited when I found a Mexican street corn stand at a market in Santa Fe! I had seen and heard about this treat but had not come across an “authentic” source. My first experience with Mexican street corn was on a family vacation to Santa Fe not too long ago. Mexican street corn is typically a roasted ear of corn (husk still on for better grip!) that is slathered in mayo with chili powder and cotija cheese (although there are variations, of course). It is my inspiration for this Mexican Street Corn Salsa. But oh, those of you that do know what that is, probably know all about the magic of this simple street food. (If so, you are missing out, but don’t worry, you will be in-the-know shortly!). Think – carrot sticks.Depending on where you live, have traveled, and are aware of, you may have NO idea of what I am talking about when I say Mexican street corn.
Snack Monsters unite! Think of all the guilt free snacking possibilities! (Just ignore all the photos of the corn chips all over this post. Meaning – it’s not a stripped back “diet” version of the way it’s supposed to be. It’s one of those foods I call “incidentally healthy”. I make this salsa recipe a lot because I’m a self confessed Snack Monster and this is my way of having something nibbly without the guilt. Spoon over crispy pan fried fish, juicy baked chicken breast, plain or marinated pan fried pork chopsįor the healthiest dip platter ever, serve salsa with crudités (that’s a fancy word for veggie sticks), like this one – a photo from my Hummus recipe. Topping / dipping for tacos, burritos, fajitas, nachos, quesadillas – basically everything and anything Mexican The obvious way to serve is as a dip for corn chips or anything suitable for dunking, but there’s a whole bunch of other really great ways to use salsa! Here’s a few ideas: So it holds up better the smoother it is. I like mine more smooth because I find you get better flavour when the onion etc are blitzed up quite finely.Īlso, the chunkier the salsa, the more it separates when sitting around. Once you’ve gathered your ingredients, it’s as simple as plonk and blitz. I made it over Christmas and it is terrific! If you’re keen to make a recipe using fresh tomatoes, try this one from Jo Cooks. It’s also because we can’t always get really great quality fresh tomatoes, but we can always find great quality canned tomatoes. Using crushed canned tomato in this recipe isn’t just about convenience. Given that tomato is the key ingredient in this recipe, your salsa will only be as good as the tomato you use. I bring back dozens every time I visit the US, that’s how much I love it! It’s easy to sub the flavour using chargrilled peppers – though they are red, not green, they add the same smokiness that the green chiles add. I also like to add canned green chiles which adds terrific smokiness and small touch of heat (not much).Ĭanned green chiles are a popular Tex-Mex ingredient in America that’s not (yet) available here in Australia. The key things that add great flavour to salsa are cumin, cilantro/coriander, garlic, onion and jalapeño. Here are the ingredients in my salsa recipe. It’s healthier, it’s cheaper and it tastes SO GOOD! Flavour, flavour, flavour – homemade salsa has flavour you simply cannot buy in a jar! You’ve seen the jars sold alongside corn chips at the grocery store. You’ve devoured inordinate amounts of it at your favourite Mexican restaurant. Or go super healthy and serve it with crudités!
Just make it at home!įat free, full of flavour, and utterly addictive, this is a restaurant style salsa that’s the perfect consistency for scooping up with corn chips. A salsa recipe with flavour you can’t buy in a jar. No need to wait for your next visit to your favourite Mexican restaurant.