Corn Salsa

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!

Course Appetizer

Cuisine Mexican

Prep Time 10 minutes

Cook Time 1 minute

Total Time 11 minutes

Servings

Calories 77kcal

Author Sara Welch

Ingredients

5 ears fresh corn OR 3 cups frozen corn kernels, thawed
1/3 cup red onion minced
2 tablespoons jalapeno seeds and ribs removed, then minced
1 red bell pepper cored, seeded and finely diced
1/2 cup chopped cilantro
2 tablespoons lime 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

Nutrition