Corn and collard greens salsa, a unique take on a classic condiment!
Salsa is just one of those condiments I can’t get enough of! Going out to my favorite local restaurant, I could just eat chips and salsa and I’d be one happy camper.
But, traditional salsa can get a little boring sometimes. So, why not mix it up yourself at home?! This easy corn salsa recipe is made with the simplest ingredients but it packs a huge flavor punch!
Corn. Collard Greens. Jalapeno. Red Onion. Lemon Juice. EVOO. and a touch of salt… that’s it!
This recipe for corn salsa is super simple and super delicious. I personally recommend either grilling or roasting your corn first to give the salsa a nice smokey flavor, but it really isn’t necessary.
If you want, you can boil your ears of corn until cooked but not overly done. You want the corn to still have a nice, crisp texture. 10 minutes max in boiling water, then take them out and let them cool completely.
Or, if you are roasting them, you can do so under the broiler. Make sure to keep an eye on it, and rotate it every so often so it gets golden brown on all sides. Or, you can do what I did. I put a grilling pan on my stove top. Heated it up under medium heat and grilled it that way!
You need to cut the corn off the cob first, so make sure it is nice and cool to the touch.
Then, you just mix it with your chopped onion, jalapeno, collard greens and other goodies and that’s it!
This corn salsa recipe is great for Taco Tuesday, or just whip it up as a snack!
How about those football parties?! Won’t your friends be impressed?
I can see it a now, a huge nacho bar with tons of toppings and this corn and collard greens salsa as the star!
Here’s a little tip. Don’t like spicy foods? No worries, leave out the jalapeno, or just put half of a jalapeno in it. Or, like it extra spicy? Don’t take out the seeds, just chop off the stem and put the whole jalapeno in your salsa!
I really hope you liked today’s corn salsa recipe! For even more yumminess please visit my blog ThisSillyGirlsKitchen.com!
- 1 cup fresh corn kernels cooked (2 ears)
- 1 large collard green leaf chopped finely
- ½ small red onion chopped finely
- 1 small jalapeno pepper seeded and chopped finely
- 1 lemon juiced
- 1 pinch kosher salt
- ½ tablespoon extra-virgin olive oil
Mix all the ingredients in a bowl. Enjoy!
To give this salsa a little bit more of flavor depth, you can grill the corn instead of boiling it. Grill the corn for 15 to 20 minutes. Alternatively, you could roast the corn. brush corn lightly with olive oil, salt and pepper, wrap in aluminum foil, place on a baking sheet and roast in pre-heated 450 F oven for about 20 minutes. You want the corn to be on the firmer side for the corn salsa.