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Oh, so easy, fresh and homemade corn sauce! Made in minutes, perfect with french fries or covered in Burrito bowls, tacos + quesadillas!
Corn sauce has become one of my favorite summer snacks. I love a spoon or some french fries, but I also found this adding this: tacos, cheese, burritos, even in my morning eggs. And the best part? It knows even better the next day.
Why do I love this recipe
- Made in minutes. This is an excellent salsa recipe that joins rapid ray speed, they start approximately 20 minutes (if not less).
- Ideal to entertain yourself. This not only is so fast, but this is a guaranteed dish of the crowd that can also be done in advance, ideal for easy party entertainment.
- Flexible recipe. Any type of corn can be used here depending on personal preference or what is available. For example, you can use summer corn, already carbonized the grill, or you can replace frozen or canned corn during those cold winter months.
- Many ways to serve. Corn sauce is a versatile dish that can serve a myriad of ways, such as an appetizer with french fries, such as coverage for bows of burritos, fajitas and tacos or even as a salad. The options are endless!
How to make a corn sauce that pleases a crowd
- The poblano pepper, let cool and remove the skin before the roof.
- Cook corn (boil, grill or microwave options below) and let cool before removing the nuclei.
- Combine all sauce ingredients.
- Let it stand for at least 1 hour and serve.
corn options
Corn
Boil in salt water for 3-5 minutes.
Corn
Say over medium heat until it is carbonized and cooked, approximately 10 minutes.
Microwave corn
Cook each corn ear, without removing the shell (excellent way to catch steam), in a high configuration for 3-4 minutes.
Frozen corn
Replace with 3 cups of frozen corn, defrosting first.
Canned corn
Use 3 cups of distant corn, draining first.
Tips and tricks for success
- Outdoor grill. When the weather allows it, use an outdoor grill to cook corn for further smoked carbonized flavors.
- ASA THE POBLANO PEPPER. Ask the pepper in advance will add smoked and rich flavors to the sauce. Ase on the stove on an open flame, turning occasionally until they are blackened, in the oven under the grill or on the grill until it blackened; Doing it will help remove the skin.
- Use freshly squeezed lime juice. While bottled lime juice can work in a hurry, recently squeezed is ideal here for its stronger and strongest flavors.
- Let it relax. The more time you feel, the better the sauce!
- Mix it. Add an additional jalapeño pepper for extra heat, omits the jalapeño as necessary and replace with a pepper, or add some black beans or Romanis tomatoes in cubes for a touch of color (and vibrations of chipotle corn sauce).
What to serve with corn sauce
Corn sauce: frequent questions
The spicy pepper steam will help loosen the skin for easy peeling.
Absolutely! Corn sauce is one of those dishes that know even better the next day, which allows flavors to merge and intensify even more in the refrigerator. Prepare your sauce one day in advance to get the maximum development of flavors.
Sobras can be stored in a hermetic container in the refrigerator for 3-4 days.
- 1 poblano pepper
- 4 ears corn
- ⅓ cup cut red onion
- 1 Jalapeño pepper, Sown and cut into cubes
- ⅓ cup chopped fresh coriander leaves
- 2 tablespoons Lima juice freshly squeezed
- 1 tablespoon olive oil
- ¼ teaspoon cumin
- Kosher Salt and newly ground black pepper, To taste
- Chips tortilla, To serve
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Preheat the oven to roast. Slightly grease a baking or cover with nonstick spray.
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Place the pepper on the tray tray prepared and cook until it is blackened, turning as necessary, approximately 5 minutes. Place in a bowl and cover for 5-10 minutes. Peel the skin and discard, eliminating seeds and cubes.
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In a large pot of boiling water, corn cook until the grains are tender and bright yellow, approximately 3-5 minutes; Let cool before cutting the corn grains of the cobs, approximately 3 cups.
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In a large bowl, combine pepper, corn, onion, jalapeño, coriander, lime juice, olive oil and cumin; Season with salt and pepper, to taste.
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Serve with tortilla chips or put it in the refrigerator for up to 3 days.
