This Corn Salsa is everything I love – sweet, savoury, spicy, crunchy, and fresh. It’s gratifying with nachos or inside the tacos. Be sure to watch the video!
Estimated reading time: 3 minutes
- How To Cook Sweet Corn
- Watch Corn Salsa Video
- Serving Suggestion
- Corn Salsa Recipe
This is a perfect, fuss-free salsa recipe for backyard bbq, potluck , or party. No need to spend hours in the kitchen. Leftover corn salsa makes an excellent, fulfilling lunchbox snack for kids and adults. It is vegan, gluten, soy and nut free.
Who would not like to bookmark such a life-saving salsa recipe?
Anything with plenty of corn kernels in it is my favourite.
I love the sweetness of corn kernels. So I never miss a chance to sneak them into a few of my favourite dishes:
- Corn Chaat
- Crispy Corn
- Sweet Corn Soup
- Corn Paneer Cutlet
- Corn Cheese Muffin
- Cream of Corn Soup
- Creamy Chilli Corn Dip
How To Cook Sweet Corn
Grilling Method: If you are in a grilling mood, use corn on the cob for this salsa recipe. Grill the whole corn on the cob, remove the charred corn kernels and use them to make the salsa. Ohh, man, they taste super smokey and delicious in the salsa.
Boiling Method: You can boil corn kernels in salted water for 5 – 10 minutes. The moment they are al-dente, transfer to a colander or sieve. Allow corn to cool completely before using it in salsa.
Frozen/Tinned Corn: If you plan to use frozen or tinned corn kernels no need to cook them. Rinse nicely with water to remove starch and preserve juices. Then allow them to sit on a metal colander for 5 – 10 to drain the water completely.
Watch Corn Salsa Video
Serving Suggestion
Serve corn salsa with chips or crackers. It can be layered on loaded nachos or stuffed inside tacos and quesadillas. Salsa is a great side dish for a BBQ main course or a burrito bowl .
More Side Recipes
- Fresh Tomato Salsa
- Spicy Mango Dip
- Avocado Hummus
- Mango Salsa
Ingredients
- ▢ 2 Cup corn kernels (fresh)
- ▢ ½ Cup finely chopped onion
- ▢ ½ Cup finely chopped cucumber
- ▢ ½ Cup finely chopped red bell pepper or tomato
- ▢ 1 green chili (deseeded and chopped)
- ▢ Salt to taste
- ▢ Juice of one lemon
- ▢ ½ teaspoon red chili flakes
- ▢ ¼ Cup finely chopped coriander
- ▢ ¼ Cup extra virgin olive oil
Instructions
Prep Work:
- If you are using fresh and raw corn kernels boil them for 3 – 5 minutes in the salted water.
- Strain in a colander and allow to cool down completely at room temperature.
- Chop all the vegetables and herbs for the salsa. Set aside.
Prepare Salsa:
- In a mixing bowl combine the corn kernels, and vegetables.
- Add lemon juice, salt, red chili flakes, olive oil, and fresh coriander. Mix nicely, taste and adjust the seasoning accordingly.
- Keep salsa in the fridge for at least 30 minutes before serving for the flavors to develop.
- Serve Corn Salsa with nachos or as a BBQ side-dish.
Recipe Notes:
- You can either grill or boil corn kernels for this salsa recipe.
- If you are planning to use frozen or tinned corn kernels for this salsa recipe then no need to cook them. Rinse nicely with water to get rid of starch and preserving juices.
- Adjust the number of chilies according to personal taste preference.
- If stored in the refrigerator in an airtight container or mason jar, salsa lasts for a week. At room temperature, it is best to consume any salsa within 2 – 3 hours, especially during the summer season.
- Vegetables: The best part of this salsa recipe is you can add any vegetables of your choice to make it more colourful and tasty. From finely chopped avocado, bell pepper, and tomato (deseeded) to jalapeños, feel free to add vegetables of your liking to the salsa. Keep in mind that vegetables with a crunch are a great fit for this summer salsa.
Nutrition
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Corn Salsa Recipe
Equipment
- Mixing Bowl
- Saucepan
Ingredients
- 2 Cup corn kernels (fresh)
- ½ Cup finely chopped onion
- ½ Cup finely chopped cucumber
- ½ Cup finely chopped red bell pepper or tomato
- 1 green chili (deseeded and chopped)
- Salt to taste
- Juice of one lemon
- ½ teaspoon red chili flakes
- ¼ Cup finely chopped coriander
- ¼ Cup extra virgin olive oil
Instructions
Prep Work:
- If you are using fresh and raw corn kernels boil them for 3 - 5 minutes in the salted water.
- Strain in a colander and allow to cool down completely at room temperature.
- Chop all the vegetables and herbs for the salsa. Set aside.
Prepare Salsa:
- In a mixing bowl combine the corn kernels, and vegetables.
- Add lemon juice, salt, red chili flakes, olive oil, and fresh coriander. Mix nicely, taste and adjust the seasoning accordingly.
- Keep salsa in the fridge for at least 30 minutes before serving for the flavors to develop.
- Serve Corn Salsa with nachos or as a BBQ side-dish.
Video
Notes
- You can either grill or boil corn kernels for this salsa recipe.
- If you are planning to use frozen or tinned corn kernels for this salsa recipe then no need to cook them. Rinse nicely with water to get rid of starch and preserving juices.
- Adjust the number of chilies according to personal taste preference.
- If stored in the refrigerator in an airtight container or mason jar, salsa lasts for a week. At room temperature, it is best to consume any salsa within 2 - 3 hours, especially during the summer season.
- Vegetables: The best part of this salsa recipe is you can add any vegetables of your choice to make it more colourful and tasty. From finely chopped avocado, bell pepper, and tomato (deseeded) to jalapeños, feel free to add vegetables of your liking to the salsa. Keep in mind that vegetables with a crunch are a great fit for this summer salsa.
Nutrition
If you are looking for an answer to the question – How To Make Tofu Tastes Good? Then try this crispy tofu recipe.
Estimated reading time: 5 minutes
- Why Should You Try This Tofu Recipe?
- Ingredients You’ll Need
- How To Make Crispy Tofu
- Serving Suggestion
- Air Fryer Crispy Tofu Recipe
Why Should You Try This Tofu Recipe?
I don’t like making tall claims, but this crispy tofu recipe will surely convert you into a tofu lover. It is easy to make and quite versatile. When I say adaptable, you can either:
- deep fry tofu
- shallow or pan fry it
- bake it in the oven
- air fry it till crispy
The result is always a deliciously crispy, crunchy, flavoursome, positively addictive crispy tofu. Say goodbye to soggy, bland tofu with this 20 minutes air fryer recipe of crispy tofu.
In case you need more reasons to get convinced and bookmark this tofu recipe, here are some more reasons:
- easy and tasty
- vegan and vegetarian
- no cutting/chopping involved
- guilt-free snack or a side dish
- marinate the tofu in advance
Ingredients You’ll Need
Tofu: You need firm tofu and not silken one . Feel free to substitute firm tofu with Indian paneer.
Marination: Light Soy Sauce, Schezwan or Chilli Sauce, Ginger Garlic Paste
Coating ‘A’: Rice Flour, Corn Starch, Salt, Black Pepper, Cold Water
Coating ‘B’: Panko Bread Crumbs, Red Chilli Powder or Paprika, Garlic Powder, Onion Powder
Coating ‘C’: Black and White Sesame Seeds
How To Make Crispy Tofu
Prepare Tofu: Press the tofu firmly with a towel to remove excess water or moisture. You can use a cloth or paper towel. Then, cut the tofu into cubes or diagonally into triangles.
Marinate Tofu: Transfer tofu pieces to a bowl. Add soy sauce, schezwan sauce, and ginger garlic paste. Mix well, making sure the tofu is evenly coated.
- Make Coating ‘A’: Combine the flour, salt, pepper, and cold water. Stir to make a smooth, lump-free, spoon-dropping consistency batter.
- Make Coating ‘B’: Combine bread crumbs, garlic powder, onion powder, and chilli powder in a bowl. Keep it next to the flour batter.
- Make Coating ‘C’: Combine black and white sesame seeds in a bowl. Keep it next to the bread crumbs mixture.
Coat Tofu: Dip marinated tofu piece in flour batter (coating A), next cover it with bread crumbs (coating B) and, last, Coating C of sesame seeds.
Similarly, prepare all tofu pieces.
Air Fry: Preheat the air fryer to 180 degrees Celsius. Arrange coated tofu pieces in the air fryer basket. Spray cooking oil over the tofu.
Air fry for 15 minutes, turning them halfway through the cooking time.
Crispy Tofu is ready to serve.
Serving Suggestion
Now what to do with crispy tofu? Serve it as a delicious munching snack with Thai sweet chilli sauce , schezwan sauce , tomato ketchup or any other dipping sauce of choice. Add it to the salads, stew, or Asian curries .
You can quickly toss it in a stir-fry glaze or Asian sauce like my tofu stir-fry recipe to make a hearty main course dish. Or you can serve crispy tofu as a side dish with fried rice , shirataki noodles , and chilli oil noodles to make a complete meal.
More Air Fryer Recipes
- Air Fryer Crispy Chickpeas
- Air Fryer Bittergourd Chips
- Air Fryer Banana Chips
- Air Fryer Malai Broccoli
- Air Fryer Green Beans
- Air Fryer Pasta Chips
Air Fryer Crispy Tofu Recipe Say goodbye to soggy, bland tofu with this 20 minutes crispy tofu recipe. Learn to make vegan crispy tofu in an air fryer. No ratings yet Save Saved! Print Pin Rate Course: Snack Cuisine: Asian Prep Time: 20 minutes minutes Cook Time: 15 minutes minutes Total Time: 35 minutes minutes Servings: 4 Calories: 196 kcal Author: Hina Gujral Mixing Bowl Air Fryer Cook Mode Prevent your screen from going dark 1x 2x 3x Ingredients ▢ 200 gram firm tofu ▢ 1 tablespoon ginger garlic paste ( see recipe ) ▢ 1 tablespoon Schezwan sauce or chili sauce ▢ 1 tablespoon light soy sauce Ingredients For Coating A ▢ ¼ Cup rice flour (chawal ka atta) ▢ 2 tablespoon cornflour (corn starch) ▢ 1 teaspoon salt or to taste ▢ ¼ teaspoon black pepper powder ▢ ¼ Cup ice cold water Ingredients For Coating B ▢ 1 Cup panko bread crumbs ▢ 1 teaspoon garlic powder ▢ 1 teaspoon onion powder ▢ 1 teaspoon red chilli powder Ingredients For Coating C ▢ 1 tablespoon black sesame seeds ▢ 1 tablespoon white sesame seeds Instructions Prepare Tofu Press the tofu firmly with a towel to remove excess water or moisture. You can use a cloth or paper towel. Then, cut the tofu into cubes or diagonally into triangles. Transfer tofu pieces to a bowl. Add soy sauce, schezwan sauce, and ginger garlic paste. Mix well, making sure the tofu is evenly coated. Keep it aside or in the refrigerator for a longer duration. Make Coating Combine the flour, salt, pepper, and cold water. Stir to make a smooth, lump-free, spoon-dropping consistency batter. This is your Coating A. Combine bread crumbs, garlic powder, onion powder, and chilli powder in a bowl. Keep it next to the flour batter. This is your Coating B. Combine black and white sesame seeds in a bowl. Keep it next to the bread crumbs mixture. This is your Coating C. Dip marinated tofu piece in flour batter (coating A), next cover it with bread crumbs (coating B) and, last, Coating C of sesame seeds. Similarly, prepare all tofu pieces. Preheat the air fryer to 180 degrees Celsius. Arrange coated tofu pieces in the air fryer basket. Spray cooking oil over the tofu. Air fry for 15 minutes, turning them halfway through the cooking time. Crispy Tofu is ready to serve. Recipe Notes: You can shallow fry coated tofu in a pan or bake it in the oven at 180 degrees Celcius until crisp and golden. Before air frying, spray the tofu with sesame, peanut, grapeseed, or neutral-tasting oil. Do not air fry tofu for more than 15 – 20 minutes; otherwise, it will dry and hard. You can drizzle over crispy tofu my signature creamy Asian-style salad dressing before serving. Nutrition Calories: 196 kcal | Carbohydrates: 28 g | Protein: 9 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 2 g | Sodium: 999 mg | Potassium: 91 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 149 IU | Vitamin C: 0.1 mg | Calcium: 136 mg | Iron: 2 mg If you try this recipe, please leave a comment and a rating. This helps us grow and reach more food lovers like you.
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