Easy Corn Salsa Recipe
A bright, delicious Corn Salsa recipe that is made with simple, real ingredients and is ready in no time at all!
Ingredients
- 12 ounces corn kernels grilled sweet corn, boiled corn on the cob or frozen
- 1 cup cherry tomatoes quartered (more if desired)
- 1-2 jalapeños diced (remove seeds and white membrane)
- ½ red onion diced
- ½ cup cilantro roughly chopped
- 2 tablespoons lime juice
- 2 teaspoons lime zest
- ¼ teaspoon chili powder optional
- ¼ teaspoon cumin optional
- ¼ teaspoon kosher salt more to taste
- ⅛ teaspoon ground black pepper
Instructions
- Combine: In a large mixing bowl, add 12 ounces corn kernels, 1 cup cherry tomatoes, 1-2 jalapeños (diced), ½ red onion (diced), ½ cup cilantro, 2 tablespoons lime juice, 2 teaspoons lime zest, ¼ teaspoon chili powder, ¼ teaspoon cumin, ¼ teaspoon kosher salt, and ⅛ teaspoon ground black pepper. Stir to combine.
- Adjust: Taste and add any additional salt, cilantro or lime juice.
- Serve: Enjoy with your favorite corn chips or in a steak fajita rice bowl!
Notes
- Jalapeños: I highly recommend removing the seeds and white membrane so that the spice level isn't too spicy - but if you like it spicier, then feel free to keep them.
- Add-Ins: diced avocado is also delicious in here!
- Storage: store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 30kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 131mg | Potassium: 99mg | Fiber: 1g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 7mg | Calcium: 6mg | Iron: 0.3mg
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