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Make This Easy Corn Salsa Recipe Now To Enjoy 5 Easy Summer Dinners This Week

Emily Laurence

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Photo: Rebecca Eisenberg; Art: W+G Creative
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Every week, Well+Good’s Prep School series gives a plan for a whole week’s worth of healthy dinners—with very minimal prep. This June, we’re devoting the whole month to seasonal produce, focusing on a different starring veggie each week. This week, all the love is going to sweet summer corn. 

Grilled corn on the cob is as much a part of summer as watching fireworks in July or weekend getaways to the beach. Sure, this year summer will look a bit different. You may not have fireworks or the beach. But, hey, there will still definitely be corn.

Grilled corn is a summer must, but there are other ways to feast on the summer veg, too. The Practical Kitchen food blogger Rebecca Eisenberg loves to make a big batch of corn salsa and incorporate it into different meals throughout the week—not just as a side, but as the starring ingredient for a host of healthy dinners.

Here, she shares her corn salsa recipe, plus five ways to reuse it into your  dinners Monday through Friday. The meal ideas for each night are designed to be easy-to-tweak based on what items you already have that you want to utilize, as well as your own preferred eating style. Even if you can’t go do a lot of your favorite summer activities right now, at least you can bring a taste of the summer directly to you.

corn salsa recipe shopping list
Art: W+G Creative

Corn Salsa Recipe

Yields 6 servings 

Ingredients
4 ears of corn
1/2 stick butter, softened
1.5 cups chopped cherry tomatoes
6 Tbsp minced jalapeno
1 Tbsp fresh minced cilantro
1/4 cup minced red onion
Squeezed juice of a lime
Salt and pepper, to taste

1. Preheat oven to 400F.
2. Wash and dry corn cobs, removing any husks or strings. Rub each corn cob all over with
softened butter, then sprinkle with salt and pepper.
3. Arrange the corn on a sheet pan lined with parchment paper or foil.
4. Bake 20 to 30 minutes, rotating the corn halfway through cooking.
5. Remove corn from oven and let rest at least 20 minutes.
6. When corn is cool, cut off kernels (this should produce about 3 cups of corn) and place in large bowl.
7. Combine with chopped cherry tomatoes, minced jalapeno, red onion, cilantro, lime juice, and salt and pepper, to taste. Enjoy one serving tonight, then store in a glass container in the fridge until ready to use during the week.

Other Foods to Meal Prep on Sunday:

Chicken breasts: When roasting the corn, you can also cook your protein for the week. Pat two boneless, skinless chicken breasts dry, then rub one generously with taco seasoning and the other with Greek seasoning. Bake for 20-30 minutes with the corn, until chicken registers 170F on an instant-read thermometer. Shred the taco-seasoned chicken, and thinly slice the Greek-seasoned chicken breast. Store each separately in the fridge to use later in the week.

How To Use Your Corn Salsa in Five Different Dinners:

Monday: Elote Salad Lettuce Cups

Your corn salsa becomes the main in this delicious dish inspired by elote, grilled Mexican street corn traditionally topped with mayo, crema, chili powder, and cheese. Just take a serving of your corn salsa and add in some Greek yogurt, crumbled cotija cheese, and sliced scallion. Then wash two to three leaves of Bibb lettuce and gently dry them. Divide the corn salsa mixture and half of the taco-seasoned shredded chicken between the cups, then top with pickled red onion if you have any. Slice an English cucumber into little sticks and sprinkle with salt for a healthy side.

Tuesday: Quesadilla with Corn Salsa and Salad Greens

Use a serving of leftover corn salsa and a serving of shredded chicken (beans work well here, if you don’t eat meat) as a hearty filling for quesadillas. Make them by layering the corn salsa, remaining shredded chicken (or drained canned beans), and your favorite cheese between two tortillas. Cooking your quesadilla the stove on medium-high heat for two to three minutes per side, until the cheese starts to melt. Pair it with a simple side salad (chopping up some leftover elote lettuce cups works perfectly, if you have any left over), to add some greens to your meal.

Wednesday: Corn Fritter Avocado ‘Toast’

Savory and nutrient-rich, avocado toast is typically thought of as a morning meal, but it works just as well for an easy dinner, too. While a skillet heats over medium heat, combine a serving of corn salsa with a chopped-up scallion, a pinch of cotija cheese, a teaspoon of minced cilantro, four tablespoons of flour (or a gluten-free substitute), one egg, and salt and pepper in a small bowl. Mix until combined. Spray the pre-heated skillet with cooking spray, then pour in the corn mixture to the center of the pan. (You can make one giant fritter or two smaller ones—up to you!) Cook for a few minutes on each side until browned and cooked through. Then mash an avocado in a small bowl with salt, pepper, lime juice, and minced cilantro, all to taste. Serve the corn fritter on a plate, and top with the mashed avocado. For extra protein, you can fry an egg in the same pan you use to make the fritter and slide it on top.

Thursday: Greek Bowl with Lemony Couscous and Corn Salsa

Cook a cup of couscous according to package directions, then toss with a splash of olive oil and juice from half a lemon. While the couscous cooks, take a serving of the corn salsa and mix in a quarter-cup diced cucumbers, a quarter teaspoon of oregano, and a tablespoon of capers or green olives. Serve half of the couscous and Greek-ified corn salsa in a bowl together, with half of the leftover roasted Greek seasoned chicken on top. (Save the remaining couscous in the fridge to use on Friday.)

Friday: Cilantro Corn Tabbouleh with Chicken

Tabouleh is a fresh herb and grain salad commonly served in Lebanon and Syria—and it goes perfectly with corn salsa. Make a quick tzatziki sauce by mixing a tablespoon of finely grated cucumber with three tablespoons of Greek yogurt and a pinch of salt together in a small bowl. Then, toss your leftover couscous from last night with a half cup of finely chopped cilantro, minced cucumbers, drizzle of olive oil, one clove minced garlic, and the last of your corn salsa and chicken. Top with the tzatziki and pickled red onions (if you have any), and enjoy.

Did you make this corn salsa recipe and try any of these meals? Share how it turned out in Well+Good’s Cook With Us Facebook group!

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