Salsa Corn

This is a great super quick and easy summer side dish. I use fresh corn but you can always substitute frozen or canned corn if you want this when fresh corn is not available.

  • Fresh White or Yellow Corn - the number depends on how many you are serving. I always figure on 1 cob of corn per person (unless you want leftovers then increase the number).
  • Fresh salsa - I prefer homemade but any fresh salsa (no Pace Picante here people!)
  • Salt

How much harder can you get?

Cut the corn off the cob and place in a medium saucepan. Combine with 1-2 tbsp. of salsa per cob of corn. Season with salt to your liking. Cook over medium heat until the corn is just cooked. You want the corn to remain crispy.

This is a great side dish for Mexican food (enchiladas, quesadillas, burritos); the sweetness of the corn is a great contrast to the spicy/saltiness of the salsa ingredients.

No comments: