Summer is here which delicious fresh corn is almost in season. If you want a little different way to serve it as an appetizer or side dish with minimal effort, this scrumptious California Style Corn Salsa is just the ticket.
Salsas have come a long way of late, combining all kinds of ingredients with all levels of heat. This one is very mild with only roasted red peppers and a little ground black pepper in lieu of a spicier pepper like jalapeno or habanero. But the combination of flavors from the corn and artichoke hearts with the hint of citrus makes this delicious with tortilla chips or make a big batch and serve it as a side for your favorite Mexican dish.
I used my homemade roasted red peppers, actually yellow this time around. The artichoke hearts were from my homegrown artichokes. Pair it with some fresh corn and you have instant flavor. But, if corn isn’t in season it is still delicious with canned or frozen corn too. Just saute it in a skillet a little before adding to the other ingredients.
California Style Corn Salsa
- 1 cup grilled or canned corn
- 1/2 cup roasted red peppers (diced)
- 1/2 cup cooked artichoke hearts (diced)
- 1 teaspoon lime juice
- 1 teaspoon olive oil
- salt and pepper to taste
- 1 tablespoon fresh cilantro (chopped)
- Combine all ingredients except cilantro and refrigerate for 2 hours to allow flavors to develop.
- Add chopped cilantro just before serving.
Until next time, happy eating.