Corn and Passionfruit Salsa
Welcome back to the Flavor of the Month! Today I am using passionfruit with corn. I just felt like the combination of sweet corn would be lovely with the tartness of passionfruit. I also wanted to find a way to use the real passionfruit, rather than the puree I’ve been using for most of the recipes this month. The real fruit works well in this salsa because the seeds give it a pop of texture.
Start by harvesting the fruit from the passionfruit into a small bowl. Make sure you get ripe ones, so that they have a lot of juicy seed pockets. Now drain the canned corn and dump into a medium bowl.
Then add the passionfruit, minced onion and jalapeño pepper. Derek and I are spice wimps so I used just 1 pepper (without the seeds) and that was plenty of spice for us. If you like a lot of heat, you may want to use 2, or 1 with all of the seeds.
Now add your salt and gently stir everything together. Serve or store in the fridge until you’re ready to eat. This is a salsa I recommend eating the day you make it so the corn still has some snap and the whole thing doesn’t get soggy. It’s so light and tasty, trust me you won’t have a problem eating it!
This salsa was so yummy with tortilla chips but there are several other things I think it would be great with. Use it as a topping for pork carnitas or fish tacos, or on a turkey burger. I think it would also made an unusual addition to a cheese tray, a cracker slathered with some brie or cream cheese and this stuff would be amazing I bet!
How do you plan to use it? Let me know in the comments!
We only have 1 week left of passionfruit, so I’d love your input on what the next Flavor of the Month should be. Please take a few seconds to complete the poll!
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- 1 15-ounce can corn
- 1/2 cup insides from ripe passionfruit, about 4
- 1/4 cup minced onion
- 1 medium jalapeño pepper, chopped
- 1/4 teaspoon salt
- Harvest the fruit from the passionfruit into a small bowl.
- Drain the canned corn and dump into a medium bowl.
- Add the passionfruit, minced onion and jalapeño pepper.
- Add salt and gently stir.
- Serve or store in the fridge (not more than a day).