Description
Our Fresh Corn Salsa recipe is even better than the kind you get at restaurants. Serve with chips or add to burrito bowls, tacos, salads, and more!
Ingredients
Scale
- 3 cups blanched, raw, or grilled corn kernels (from 4-5 cobs corn)*
- 1/2 cup chopped cilantro
- 1/3 cup finely minced red onion
- 1-3 Tablespoons finely minced jalapeño (more or less, to taste**)
- 2-3 Tablespoons fresh lime juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
Instructions
- Combine. In a large bowl, combine corn, cilantro, red onion, 1-2 Tbsp. jalapeño, the lime juice, salt, cumin, and chili powder.
- Taste & Adjust. Stir to combine and taste the salsa. Add more lime juice or jalapeño, to taste.
- Serve & Store. Enjoy right away with chips, or spooned onto tacos, burrito bowls, grilled chicken and more. Store leftovers in an airtight container in the refrigerator 3-4 days.
Notes
- *To blanch corn, heat a pot of water until boiling. Add corn and cook just 30 seconds in the hot water. Transfer to an ice bath, or let cool on a cooling rack before cutting the corn off the cob.
- **Control the heat. You can always add more jalapeño, so I recommend starting small here. If your jalapeño is mild or you like more heat, feel free to add more, to taste. I usually use about 2 Tbsp. (Remove the seeds and white ribs to make the jalapeño more mild!)
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Tex-Mex
Nutrition
- Serving Size: About 1/2 cup salsa
- Calories: 69
- Sugar: 5.1 g
- Sodium: 209.2 mg
- Fat: 1 g
- Saturated Fat: 0.2 g
- Carbohydrates: 15.3 g
- Fiber: 1.8 g
- Protein: 2.6 g
- Cholesterol: 0 mg