Corn Salsa
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Corn Salsa
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This vibrant corn salsa is full of all of your favorite Mexican flavors. Easy to make in less than 10 minutes, serve it as an appetizer with chips or as a topping on taco Tuesday.
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Ingredients
- 1 12- ounce corn defrosted and drained, frozen, sweet
- 1 4 ounce diced chili peppers canned
- 1 jalapeño seeded and diced
- ½ white onion finely chopped, or small red onion
- ½ cup cilantro chopped, fresh
- ¼ cup lime juice
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Place all the ingredients together in a bowl and stir to combine. Taste and adjust the seasoning or add more lime juice or jalapeño pepper according to taste.
- Transfer to a serving bowl and serve with tortilla chips.
Equipments used:
Notes
- Storage: Store covered in the fridge and it will keep well for up to 4 days.
Nutrition Information
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Calories
100kcal
(5%)
Carbohydrates
22g
(7%)
Protein
3g
(6%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
434mg
(18%)
Potassium
274mg
(6%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
441IU
(9%)
Vitamin C
27mg
(30%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 434mg | 18% |
| Potassium | 274mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 441IU | 9% |
| Vitamin C | 27mg | 30% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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