{"id":967,"date":"2020-10-15T18:36:43","date_gmt":"2020-10-15T22:36:43","guid":{"rendered":"https:\/\/jensveganeats.com\/?p=967"},"modified":"2023-03-14T19:43:13","modified_gmt":"2023-03-14T23:43:13","slug":"corn-tomato-salsa","status":"publish","type":"post","link":"https:\/\/jensveganeats.com\/corn-tomato-salsa\/","title":{"rendered":"Corn & Tomato Salsa"},"content":{"rendered":"\n

Corn & Tomato Salsa :: A few weeks ago I was thinking about how to clean up my diet, looking to cut out oil and processed foods specifically. <\/p>\n\n\n\n

I love a “bowl.” <\/h4>\n\n\n\n

You know, when you put some greens in a bowl then top it with starches, non-starches, beans\/legumes and a dressing. Well, I’ve been thinking about how to put together toppings that can be ready in the refrigerator to add a lot of flavor. This is also incredibly convenient for days where you just do not have the time. <\/p>\n\n\n\n

One of my favorite “bowls” is a Chipotle Bowl. Problem is, Chipotle uses a lot of oil in all of their toppings. Now, this recipe is not supposed to be a Chipotle Roasted Chili-Corn Salsa replica but it does a good job as an Oil–Free Whole Food Plant Based<\/em> replacement!<\/p>\n\n\n\n

What ingredients will you need?<\/h4>\n\n\n\n

Corn<\/strong>. In this recipe, I use frozen kernels. I like white corn but either white, yellow, a mix or even roasted are good. Obviously fresh is best but canned or like I’ve used, frozen defrosted works well. <\/p>\n\n\n\n

Cherry Tomatoes<\/strong>. I always seem to buy way more cherry tomatoes than I need which is how this recipe ended up with them. You can use any tomato, really. Choose your favorite. It’s the amount diced that matters most. <\/p>\n\n\n\n

Jalapeno<\/strong>. Use either a green or red jalapeno. The mildest heat option is a green jalapeno throwing out all the seeds. The hottest heat option is a red jalapeno using all of the seeds. You can decide what best suits you or anywhere in between. <\/p>\n\n\n\n

Red Onion<\/strong>. Simple enough. If you do not like red onion, green onion works well here too. <\/p>\n\n\n\n

Cilantro<\/strong>. I do not like a lot of cilantro so I don’t use much here but you are more than welcome to add as much as you like. You could also try it with parsley.<\/p>\n\n\n\n

Lime Juice<\/strong>. Fresh limes or from bottled lime juice–whatever is most convenient for you. <\/p>\n\n\n\n

Salt & Pepper<\/strong>. I do not use a lot of salt in this recipe. After it refrigerates for a couple hours to let the flavors marry, taste again to see if it needs more. I think the lime juice helps to not need as much. <\/p>\n\n\n\n

How to put your Corn & Tomato Salsa together…<\/h4>\n\n\n\n
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1<\/strong>. Prep : If using frozen corn, defrost overnight or the day of. Chop tomato, finely dice red onion, jalapeno and cilantro. Juice lime & set aside salt and pepper.<\/p>\n\n\n\n

2<\/strong>. Combine all of your ingredients, preferably in a bowl with a lid to store in the refrigerator. <\/p>\n\n\n\n

3<\/strong>. Mix well.<\/p>\n\n\n\n

4<\/strong>. Cover; refrigerate for at least an hour to marry flavors. If needed, you can serve immediately. <\/p>\n\n\n\n

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What can you serve your Corn & Tomato Salsa with?<\/h4>\n\n\n\n