Fresh Corn Salsa with Mango and Cucumber
By America's Test KitchenPublished on June 14, 2012
Time
1 hour
Yield
Serves 12 (Makes 3 cups)
Ingredients
3 ears corn, kernels cut from cobs (2 ¼ cups)¼ teaspoon baking soda ⅛ teaspoon table salt, plus extra for boiling2 tablespoons lime juice 1 tablespoon vegetable oil ½ teaspoon honey ¼ teaspoon chipotle chile powder ½ mango, peeled, pitted, and cut into ¼-inch pieces1 small cucumber, peeled, halved lengthwise, seeded, and cut into ¼-inch pieces1 shallot, minced¼ cup chopped fresh mint
Before You Begin
Do not substitute frozen corn for fresh. This salsa can be served atop chicken or fish or with corn chips.
Instructions
- Bring 2 cups water to boil in small saucepan over high heat. Stir in corn, baking soda, and ¼ teaspoon salt; remove pan from heat and let stand for 10 minutes. Drain corn and let cool slightly, about 10 minutes.
- Whisk lime juice, oil, honey, chile powder, and 1/8 teaspoon salt together in bowl. Add corn, mango, cucumber, shallot, and mint to lime juice mixture and toss to combine. Let stand for 10 minutes. Season with salt and pepper to taste; serve.
Time
1 hourYield
Serves 12 (Makes 3 cups)Ingredients
3 ears corn, kernels cut from cobs (2 ¼ cups)
¼ teaspoon baking soda
⅛ teaspoon table salt, plus extra for boiling
2 tablespoons lime juice
1 tablespoon vegetable oil
½ teaspoon honey
¼ teaspoon chipotle chile powder
½ mango, peeled, pitted, and cut into ¼-inch pieces
1 small cucumber, peeled, halved lengthwise, seeded, and cut into ¼-inch pieces
1 shallot, minced
¼ cup chopped fresh mint
Ingredients
3 ears corn, kernels cut from cobs (2 ¼ cups)
¼ teaspoon baking soda
⅛ teaspoon table salt, plus extra for boiling
2 tablespoons lime juice
1 tablespoon vegetable oil
½ teaspoon honey
¼ teaspoon chipotle chile powder
½ mango, peeled, pitted, and cut into ¼-inch pieces
1 small cucumber, peeled, halved lengthwise, seeded, and cut into ¼-inch pieces
1 shallot, minced
¼ cup chopped fresh mint
Ingredients
3 ears corn, kernels cut from cobs (2 ¼ cups)
¼ teaspoon baking soda
⅛ teaspoon table salt, plus extra for boiling
2 tablespoons lime juice
1 tablespoon vegetable oil
½ teaspoon honey
¼ teaspoon chipotle chile powder
½ mango, peeled, pitted, and cut into ¼-inch pieces
1 small cucumber, peeled, halved lengthwise, seeded, and cut into ¼-inch pieces
1 shallot, minced
¼ cup chopped fresh mint
Why This Recipe Works
Steeping corn kernels in boiling water with a touch of baking soda worked like magic to soften the raw corn and loosen the hulls. As the corn steeped, its hulls softened just enough that they weren’t leathery, but the kernels in our corn salsa recipes still burst with crisp sweetness.
Before You Begin
Do not substitute frozen corn for fresh. This salsa can be served atop chicken or fish or with corn chips.
Instructions
- Bring 2 cups water to boil in small saucepan over high heat. Stir in corn, baking soda, and ¼ teaspoon salt; remove pan from heat and let stand for 10 minutes. Drain corn and let cool slightly, about 10 minutes.
- Whisk lime juice, oil, honey, chile powder, and 1/8 teaspoon salt together in bowl. Add corn, mango, cucumber, shallot, and mint to lime juice mixture and toss to combine. Let stand for 10 minutes. Season with salt and pepper to taste; serve.
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