If you’ve never made corn salsa before, I recommend that you start today! This is one of our all-time favorites and it’s so good, you really don’t need anything to enjoy it but a big old spoon. But if you want to eat it WITH something else, I recommend chips, nachos, tacos, baked potatoes, quesadillas … or any number of delicious possibilities.
Besides being incredibly tasty, this recipe just feels … wholesome. Which is what we’re going for these days. We’re trying to eat as whole food, plant-based, salt-, oil-, sugar-free as we can, and this recipe fits that bill precisely. (Although I do add a tiny bit of salt to this)
This dish lends itself well to creative urges. Add Cotija cheese or avocado. Don’t like cilantro? Just sub with parsley. (By the way … are you one of the 10% of people who think cilantro tastes like soap? I’d love to hear! Please leave a comment if that’s you.) Want more heat? Increase the jalapeño and/or add chili powder. Whatever would make this dish more “you,” that’s what you should add.
I’ve had this recipe on my blog for many years, but today I uploaded a video to go along with that original post. Here’s the post, and here’s the video. Full recipe is included in the description.
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