Description
Fresh, zesty, and bursting with flavor, this Corn Salsa is made with sweet corn, juicy tomatoes, crisp bell peppers, and tangy lime juice—perfect as a dip, taco topping, or side dish.
Ingredients
Units
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- 2 cups corn kernels (fresh, canned, or frozen and thawed)
- 1 cup cherry tomatoes, diced
- 1/2 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced (optional)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice (about 1 lime)
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- If using fresh corn, cook and cut kernels off the cob. If using canned, drain; if frozen, thaw and drain excess water.
- In a large bowl, combine corn, tomatoes, bell pepper, red onion, jalapeño, and cilantro.
- Drizzle with lime juice and olive oil, then season with salt and pepper.
- Toss gently to combine. Taste and adjust seasoning as needed.
- Chill for 15–30 minutes before serving for best flavor.
- Serve as a dip with chips or as a topping for tacos, grilled meats, or salads.
Notes
- Roast or grill the corn for a smoky flavor.
- Use a variety of bell peppers for extra color and sweetness.
- Store in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/2 cup
- Calories: 90
- Sugar: 4g
- Sodium: 140mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg