Easy Corn Salsa
Move over Chipotle, this Easy Corn Salsa recipe is full of fresh ingredients and it's the perfect dip for chips or topping for tacos or burrito bowls.
Servings: 16 Servings
Calories: 20kcal
Cost: $4
Equipment
- 1 Cutting Board
- 1 Sharp Knife
- 1 Mixing Bowl
Ingredients
- 3 Medium Ears of Corn, shucked
- 1 Medium Red Bell Pepper, small dice See Note
- ¼ Medium Red Onion, small dice See Note
- ½ Medium Jalapeno, minced
- ⅔ Cup Cilantro, chopped
- 1 ½ tablespoon Fresh Lime Juice
- Pinch Salt and Black Pepper
Instructions
- Using a knife, slice the corn kernels from the cobs. To do this with minimal mess, hold an ear of corn vertically, then starting at the middle of the cob slice down toward your cutting board. Turn the cob slightly and repeat. Repeat until you go all the way around the bottom. Then, turn the cob upside down and repeat.3 Medium Ears of Corn, shucked
- Combine corn, bell pepper, red onion, jalapeno, cilantro, lime juice, salt and pepper in a bowl and stir to combine.1 Medium Red Bell Pepper, small dice, ¼ Medium Red Onion, small dice, ½ Medium Jalapeno, minced, ⅔ Cup Cilantro, chopped, 1 ½ tablespoon Fresh Lime Juice, Pinch Salt and Black Pepper
- Serve immediately or store in an airtight container in the refrigerator for up to 4 days.
Notes
This recipe makes 4 cups of corn salsa.
Try to chop the bell pepper and onion about the same size as the corn kernels. This will make the salsa easier to eat!
And chop the jalapeño as small as you can so there aren't any big spicy chunks.
Nutrition
Serving: 0.25Cup | Calories: 20kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Sodium: 3mg | Potassium: 74mg | Fiber: 1g | Sugar: 2g | Vitamin A: 282IU | Vitamin C: 13mg | Calcium: 1mg | Iron: 0.1mg