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Fermenting Corn Salsa: A Fusion of Mexican Spices & Probiotics
Fermented foods have been enjoyed by various cultures for centuries. They have distinct flavors and numerous health benefits.
1. Probiotics: Fermentation introduces beneficial bacteria into the food, promoting gut health and digestion.1
2. Nutrient Boost: Fermentation increases the bioavailability of nutrients, making them easier for the body to absorb.2
3. Enhanced Flavor: Fermented foods often have unique, complex flavors that can add depth & unique flavor to your meals.
4. Digestive Aid: Fermented foods can ease digestive discomfort and reduce bloating.3
One such delightful, probiotic creation is Fermented Corn Salsa! The zing of Mexican spices combined with the health benefits of fermentation, elevates what would be a regular corn salsa to a new level of healthy & delicious!
This fermented corn salsa recipe is versatile because it allows for variations in spiciness and the use of fresh or frozen corn.
If you are new to fermenting and would like a visual demonstration, watch the video below where I’ll walk you through the recipe step-by-step. If you’re not a video fan, then keep reading!
Fermented Corn Salsa Ingredients
Corn (fresh or frozen):
This recipe works well using either fresh or frozen corn. Fresh corn provides a juicy crunch and frozen corn can be a convenient option.
Diced Onion (Preferably red):
Red onions bring a mild sweetness and vibrant color to the fermented corn salsa. The fermentation process enhances their natural sweet flavor.
Diced Tomatoes:
Tomatoes contribute a juicy and slightly acidic element. The fermentation process deepens the tomato flavor and creates a pleasant texture.
Spicy Peppers (Optional):
Hot peppers provide the traditional heat of salsa that people around the world enjoy. Not a spice fan? Simply substitute with bell peppers instead for a mild alternative. (Red or orange bell peppers are a wonderful substitution!)
Garlic:
Garlic adds a robust and savory flavor to the salsa. The fermentation process will mellow the garlic taste while maintaining its aromatic quality.
Fresh Lemon or Lime Juice:
Lemon or lime juice bring a zesty and citrusy kick to the salsa which enhances the overall flavor.
Mexican Seasoning or Taco Seasoning:
This is a crucial ingredient to the fermented corn salsa! It contains the perfect combination of Mexican spices which can include cumin, chili powder, paprika, and more.
FYI: It is important to use a Mexican or Taco spice blend that does not contain salt since the brine will contain the needed salt for this recipe. The final outcome of the fermented corn salsa will be too salty if the spice has salt too.
Cilantro (Optional):
Cilantro is the herb that people either love or hate. If you love it, cilantro adds a bright and herbaceous flavor, complementing the other ingredients. If you hate it, simply omit it.
Saltwater Brine (Required for fermenting):
Because this fermented corn salsa recipe utilizes the process of fermentation, a saltwater brine will be required. The brine acts as a preservative and creates an environment conducive to fermentation. It also enhances the flavor of the corn salsa.
Fermented Corn Salsa Instructions:
1. Add the corn, onion, tomatoes, pepper of choice, garlic, and lime or lemon juice to a large mixing bowl.
2. Add Mexican seasoning (or Taco Seasoning) for that essential flavor. Itâs best to use a salt-free Mexican or Taco seasoning since the brine already contains salt.
3. Add the cilantro if you’re a fan or omit it if youâre not!
4. Mix everything together.
Prepare The Jar & Weight
Clean a glass quart or liter size jar by washing it in hot, soapy water (no need to sterilize). Include washing the jar lid & fermentation weight.
Make The Brine
Create the brine for the fermented corn salsa by adding the salt to the water and mixing thoroughly.
Load The Jar
1. Fill the jar with the corn salsa mixture using a wide mouth canning funnel which makes loading the jar easier and prevents spills.
There will be some corn salsa mixture remaining so don’t fret if it doesn’t fit entirely in the jar at the moment… it will….
2. Press the mixture down with a tart tamper or mallet. Although you want to pack it down, do so lightly without crushing or mashing the fresh ingredients.
3. Pour the rest of the corn mixture from the bowl into the jar and use the tamper to pack it down again.
Add The Weight
Add the glass fermenting weight atop the corn mixture. The weight will help keep all the food contents submerged once the brine is added.
Notes About The Fermenting Weight:
When fermenting foods itâs essential that the food remains submerged beneath the brine. These are the glass fermentation weights I recommend and personally use. They are lead free and heavier than other glass fermenting weights I have used in the past.
If you do not have glass fermenting weights, watch my YouTube video on DIY Fermentation Weight Ideas.
Add The Brine
Pour the brine over the contents in the jar until everything is beneath the brine (including the glass fermenting weight).
The Fermentation Period
Place a loose lid on the jar and leave it on the counter at room temperature for 48 hours. So long at the lid is loose, the fermentation gasses will be able to escape and you will not need to burp the jar.
This is a short-term fermentation so it only needs 2 days to ferment which makes this recipe not only delicious, but simple & quick!
Ending The Fermentation
Give the corn salsa a taste test at the 48 hour point by removing the fermenting weight and using a clean utensil to remove a bite (don’t double dip!). You’ll notice the fermenting process has balanced and enhanced the flavors along with creating that fermentation zing! If you would like the salsa to have a bit more tart-sour zing, then allow it to remain on the counter for an additional 24 hours.
If the corn salsa is allowed to ferment longer than 72 hours (3 days), it will over-ferment. This does not mean spoil, but rather the microbes responsible for the fermentation will continue to sour the corn salsa to the point where it no longer tastes good.
Storage
Either serve the corn salsa right away after the 2-3 day fermentation period or place a tight lid on the jar and store it in the refrigerator. (The weight does not need to be returned to the jar)
The cool temps of the fridge will slow down the rate of fermentation, but not halt it completely. Therefore this fermented corn salsa will last up to 2 weeks in the refrigerator before it becomes too sour to enjoy. Because the salsa is so delicious, it hopefully won’t last that long!
Enjoy Your Fermented Corn Salsa!
Of course this fermented corn salsa is dynamite-delicious on a chip, and sure to be a party favorite, but it can also be used in many more fun & interesting ways.
⢠Try adding a couple spoonfuls over a salad, cooked rice or pasta primavera. Not only will it boost your meals to another level of yum, but add a probiotic kick as well!
⢠Personally, I like to add fermented corn salsa to my dinner burrito along with added fermented beans & fermented onions. The flavor is fantastic! Feel free to get creative when adding it to a variety of your lunch & dinner meals.
FYI: Cooking or heating the fermented corn salsa will kill the probiotics. Therefore, if you add it to a cooked meal, do so AFTER the cooking has commenced.
Summing Up…
Fermented foods like this delicious Fermented Corn Salsa not only tantalize your taste buds but also contribute to your well-being. With their probiotic-rich goodness, they support digestive health, enhance nutrient absorption, and offer a myriad of flavors to explore.1,2,3
Experiment with different fermented foods to find your favorites and boost your overall health while savoring exciting flavors from around the world. Embark today on a journey of culinary fermentation and discover a new world of taste and wellness. Enjoy!
Fermented Corn Salsa
Equipment
- 1 Quart or Liter Jar
- 1 Jar Lid
Ingredients
- 3 cups Corn Kernels frozen or fresh
- 3 tbsp Onion diced
- Âź cup Tomato diced
- 2 tbsp Hot Peppers diced. For mild salsa, use bell peppers instead of hot.
- 2 cloves Garlic diced or minced
- 2 wedges Lime or Lemon squeezed
- 1 tsp Mexican Seasoning (salt free is best since the brine contains seasoning)
- 2 – 4 tbsp Cilantro Optional
- ž tbsp Salt
- 3.5 cups Water
Instructions
Instructions
- Add all the ingredients to a large mixing bowl and toss with clean hands or a large spoon to combine everything.
- Prepare the brine by mixing the salt and water together. Set aside.
- Prepare the jar by washing it in hot soapy water. Also wash the jar lid, fermenting weight and your hands.
- Load the jar by adding several scoops of the vegetable mixture into the jar until it is nearly full.I recommend using a canning funnel to load the jar. It will make the process easier and help prevent spills.
- Use a tamper or your fist to gently push the mixture down.
- Add the remaining vegetable mixture and press down again.
- Leave 2-3 inches (50 mm) of jar headspace after the 2nd pressing. Now add the glass fermenting weight on top of the vegetable mixture.
- Pour the brine into the jar until everything is covered including the weight.
- Place a loose lid on the jar. Set the jar on a towel or on a plate to catch any possible brine overflow.
The Fermentation Process
- Allow the corn salsa to ferment on the counter at room temperature (70-80°F / 21-27°C) for 48 hours. *If you live in a hot & humid climate, 24 hours may be sufficient.
- Remove the weight and taste test the salsa at 48 hours. If you desire more of that fermentation tang or sour flavor, re-wash the weight and place it back in the jar. Then allow the corn salsa to remain on the counter one more day. Any longer than 72 hours is not recommended since the salsa will over-ferment, meaning it will become too sour for pleasurable eating.
- At the end of the fermentation period, remove the weight and eat right away. To store, leave the weight out and place a tight lid on the jar. Store it in the refrigerator where it will last up to 2 weeks.
Video
Notes
Citations
- Bilodeau, K. (2023, September 12). Fermented foods for better gut health. Harvard Health. https://www.health.harvard.edu/blog/fermented-foods-for-better-gut-health-2018051613841
- Sharma, R., Garg, P., Kumar, P., Bhatia, S. K., & Kulshrestha, S. (2020, November 6). Microbial fermentation and its role in quality improvement of fermented foods. MDPI. https://www.mdpi.com/2311-5637/6/4/106/htm#:~:text=The%20critical%20function%20of%20enzymatic%20hydrolysis%20in%20fermented,proteins%20%28proteases%29%2C%20free%20fatty%20acids%20%28lipases%29%2C%20and%20iron.
- Cleveland Clinic. (2023, November 27). Foods that help reduce bloating. https://health.clevelandclinic.org/foods-that-help-with-bloating/
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