This corn salsa is fresh corn kernels combined with lime juice, cilantro, red onion and two types of peppers to make a light and refreshing dip. Serve your salsa with chips or use as a topping for grilled chicken or fish, then watch the rave reviews come in!
2tablespoonsjalapenoseeds and ribs removed, then minced
1red bell peppercored, seeded and finely diced
1/2cupchopped cilantro
2tablespoonslime juice
salt to taste
Instructions
If using fresh corn, shuck the corn. Preheat a grill or grill pan to medium high heat. Place the corn on the grill and cook for 2-3 minutes per side until corn is tender and charred. Use a sharp knife to cut the kernels off the cob.
If you're using frozen corn, skip the grilling step.
Place the corn, red onion, jalapeno, red bell pepper, cilantro, lime juice and salt in a large bowl.
Stir gently to combine.
Serve immediately or cover and refrigerate for up to 1 day before serving.
Video
Notes
My favorite way to prepare this salsa is with fresh grilled corn. That being said, I've also made it with steamed fresh corn and thawed from frozen corn kernels with great results. So if you don't have access to a grill or fresh corn, just use a bag of frozen corn and you'll be just fine.
I remove the seeds and ribs from the jalapeno which makes this a mild salsa. If you prefer a spicier dip, leave some of the seeds and ribs in the jalapeno.