I don’t know about you, but texture means something to me when I’m eating. As in, I don’t want to eat a bunch of soft, mushy food. In my opinion, it’s always nice to have that little crunch or something to offset the food and add texture!
So this recipe (if you can call it that) will add just that the next time you have tacos. Especially if you’re going more traditional and having soft tacos. I love the crunch of fried shells but lately, I’ve really been digging warm, soft tortillas when it’s taco time. When I pulled out this corn salsa, my husband kind of turned his nose up at it. He’s not one for trying something different and veering away from what he’s used to but he did give it a try, and he agreed. The crunch was much appreciated and the flavor of the corn salsa added that special something. We enjoyed this on green chili pulled pork tacos but it would be great on beef, chicken or even for veggie tacos.
- 1, 15.25 ounce can of corn, drained
- 1 large green onion, sliced
- 1/2 jalapeno, finely chopped
- Pinch each of salt and ground cumin
- A squeeze of lemon or lime juice