Corn Salsa
Corn salsa for weeknights — Lexy's Corn Salsa, Black Bean Corn Salsa, Avocado Corn Salsa, and a pork carnitas rice bowl for nights dinner needs help.
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Pork Carnitas, Rice, and Corn Salsa Bowl with Salsa Verde Crema
A flavorful and colorful bowl featuring tender pork carnitas, grilled corn, rice, and a zesty salsa verde crema.
Ingredients
- 1 pound boneless, skinless pork shoulder
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup orange juice
- 1 tablespoon lime juice
- 1 cup cooked rice
- 1 cup corn kernels, grilled or roasted
- 1/2 cup mayonnaise
- 1/4 cup chopped cilantro
- 2 tablespoons chopped fresh parsley
- 1 clove garlic, minced
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1Marinate the Pork: In a bowl, combine pork with olive oil, garlic powder, onion powder, salt, pepper, orange juice, and lime juice. Marinate for at least 30 minutes, or up to 2 hours.
- 2Cook the Pork: Preheat oven to 375°F (190°C). Spread the marinated pork in a single layer in a baking dish. Roast for 30-40 minutes, or until the pork is cooked through and slightly browned. Shred the pork with two forks.
- 3Make the Salsa Verde Crema: In a small bowl, whisk together mayonnaise, cilantro, parsley, garlic, lime juice, salt, and pepper.
- 4Assemble the Bowls: Divide the rice and corn among bowls. Top with shredded pork and drizzle generously with the Salsa Verde Crema.
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Open in Pepper →A Bowl Of Corn Salsa Fixes Dinner
Corn salsa is the thing that turns plain rice, grilled chicken, or a bag of chips into a meal somebody's happy about. It takes ten minutes, it uses corn you already have in the freezer or the pantry, and it tastes better after it sits.
Cooks on Pepper reach for this collection when supper is decided but boring — taco night, a piece of salmon, leftover rice — and it needs one bright, cold, crunchy thing on top.
Every recipe here is either the salsa itself or a dinner built around it: Lexy's Corn Salsa from cans, Roasted Chili Corn Salsa with poblanos and serranos, Avocado Corn Salsa, Black Bean Corn Salsa, Copycat Chipotle Corn Salsa, plus the Pork Carnitas, Rice, and Corn Salsa Bowl, a grilled shrimp bowl, and Firecracker Salmon with Mango Corn Salsa.
Quick Tips
- 1
Char the corn first
Dry-skillet frozen or canned corn over high heat for 4 to 5 minutes without stirring much, until dark spots form. That smoky edge is what makes it taste grilled.
- 2
Rinse the red onion
Soak diced red onion in cold water for 10 minutes and drain. It keeps the crunch and takes out the harsh bite that lingers.
- 3
Let it sit
Give the salsa 30 minutes in the fridge before serving so the lime, salt, and jalapeño soak into the corn.
- 4
Add avocado last
Fold in diced avocado within 10 minutes of serving and squeeze extra lime over it so it stays green and doesn't turn to mush.
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