Corn Salsa

Name: Corn Salsa
Prep time: 15 min
Total time: 30 min
Yield: 8 1/2-cup servings
Ingredients: 3 cups raw or cooked corn kernels; 2 jalapeños; 1 large ripe tomato; ½ cup chopped fresh cilantro; ½ small red onion; 2 tablespoons freshly squeezed lime juice; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; ⅔ cup crumbled Feta cheese

User Reviews

0

0 reviews

Unrated

Prep Time
15 mins
Total Time
30 mins
Servings
8 1/2-cup servings
Calories
82 kcal
Course
Appetizer, Snacks
Cuisine
Mexican

Corn Salsa

Iris Warren

Report

This easy homemade corn salsa recipe is even better than Chipotle because it's mega fresh and customizable to your tastes. So delish!

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

3 cups raw or cooked corn kernels about 4 ears—you can also use frozen, thawed corn
2 jalapeños seeds removed and finely diced (leave some seeds in for more heat)
1 large ripe tomato ¼-inch diced
½ cup chopped fresh cilantro swap mint if you're not into cilantro
½ small red onion finely chopped (about ⅓ cup)
2 tablespoons freshly squeezed lime juice about 2 limes
½ teaspoon kosher salt
¼ teaspoon ground black pepper
⅔ cup crumbled Feta cheese optional

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Place the corn, jalapeno(s), tomato, cilantro, and red onion in a bowl. Squeeze the lime juice over the top, then sprinkle with the salt and pepper. Give everything a giant stir until it is evenly incorporated. Stir in the feta (if using).
Taste and adjust the seasoning as you wish—if it seems bland, add a little salt; add lime if you want it more zingy; if you want it spicier, add more jalapeno (or some of the membranes and seeds). If time allows, refrigerate for 15 minutes to allow the flavors to marry. Enjoy with corn chips, add it to a salad, or spoon over grilled chicken or fish.

Notes

TO STORE: Transfer leftover corn salsa to an airtight container and refrigerate for 3 to 4 days. (The storage life will depend on the freshness of the ingredients when you first make the salsa.)
TO STORE: Transfer leftover corn salsa to an airtight container and refrigerate for 3 to 4 days. (The storage life will depend on the freshness of the ingredients when you first make the salsa.)

Nutrition Information

Show Details

Serving 0.5cup Calories 82kcal (4%) Carbohydrates 11g (4%) Protein 3g (6%) Fat 3g (5%) Saturated Fat 2g (10%) Polyunsaturated Fat 0.4g Monounsaturated Fat 1g Cholesterol 11mg (4%) Potassium 155mg (4%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 316IU (6%) Vitamin C 9mg (10%) Calcium 69mg (7%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 81/2-cup servings

Amount Per Serving

Calories 82 kcal

% Daily Value*

Serving	0.5cup
Calories	82kcal	4%
Carbohydrates	11g	4%
Protein	3g	6%
Fat	3g	5%
Saturated Fat	2g	10%
Polyunsaturated Fat	0.4g	2%
Monounsaturated Fat	1g	5%
Cholesterol	11mg	4%
Potassium	155mg	3%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	316IU	6%
Vitamin C	9mg	10%
Calcium	69mg	7%
Iron	0.3mg	2%