Spice up Your Meal with California Style Corn Salsa

Are you ready for a delicious twist to tomato based salsa? This mild California style Corn Salsa combines corn kernels with artichoke hearts and roasted red peppers.

Delicious as a dip for chips, layer it on some tacos, or make a big batch and serve it as a side dish. This simple recipe can be adjusted to suit your tastes.

Read on to learn how to make this salsa.

Salsas can be made with a wide variety of ingredients besides tomatoes: mango, peach and strawberry, tomatillos, eggplant, melon and pineapple just to name a few. Each one is delicious in its own way.

This Corn Salsa is very mild with only roasted red peppers and a little ground black pepper. If you want to up the heat, add a little chopped jalapeno or a few splashes of hot sauce.

What makes this California Style?

The addition of artichoke hearts.

Almost all artichokes in the US are grown right here in my home state of California, including the ones used for the recipe in the photos. They came from the plant in my backyard.

Ingredients for Corn Salsa

There are no hard to find ingredients here. You can use fresh, canned or frozen ingredients in any combination you prefer:

• corn kernels (fresh, frozen or canned)
• roasted red peppers
• artichoke hearts (whole or marinated)
• lime juice
• olive oil
• cilantro (optional if you don't like it, extra if you love it)
• salt and pepper
• jalapeno pepper (optional)

You can go with the dump and stir method, or if you want to spent a few extra minutes, roast up the corn in a skillet first to add some more color and smokey taste. 

Recipe

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Ingredients

 

• 1 cup grilled or canned corn
• ½ cup roasted red peppers (diced)
• ½ cup artichoke hearts (diced)
• 1 teaspoon lime juice
• 1 teaspoon olive oil
• salt and pepper to taste
• 1 tablespoon fresh cilantro (chopped)

Instructions

 

• Optional: In a skillet over medium high heat, toast the corn kernels for about 5 minutes to add color and flavor.
  1 cup grilled or canned corn
• Combine all ingredients, except cilantro, and refrigerate for 2 hours to allow flavors to develop.
  ½ cup roasted red peppers, ½ cup artichoke hearts, 1 teaspoon lime juice, 1 teaspoon olive oil, salt and pepper to taste
• If desired, add more lime and olive oil. Add more salt and pepper to taste then stir in chopped cilantro just before serving.
  1 tablespoon fresh cilantro

Until next time, happy eating.
~Audrey