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Corn Salsa

A fresh and vibrant corn salsa perfect for summer gatherings, easy to make, and packed with sweet and zesty flavors.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups fresh corn kernels about 4 ears of corn or 2 cups frozen
  • 1 medium red onion finely diced
  • 1 red bell pepper finely diced
  • 1/4 cup fresh cilantro chopped
  • 2 medium tomatoes diced
  • 1 jalapeño seeded and minced (optional)
  • 2 tablespoons lime juice about 1 lime
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Equipment

  • Mixing bowl
  • Knife
  • Cutting board
  • Measuring cups
  • Measuring spoons

Method
 

  1. If using fresh corn, shuck the ears and remove the kernels with a knife.
  2. Finely chop the red onion, red bell pepper, and tomatoes.
  3. Roughly chop the fresh cilantro, making sure to remove any thick stems.
  4. If using jalapeño, remove the seeds and finely chop it.
  5. In a mixing bowl, combine the corn, diced onion, bell pepper, tomatoes, cilantro, and jalapeño.
  6. Pour the lime juice over the mixture and add garlic powder, salt, and pepper.
  7. Gently toss all the ingredients until evenly coated.
  8. Let the salsa chill in the refrigerator for at least 30 minutes.

Notes

Serve with tortilla chips, tacos, or grilled meats.