Corn Salsa Recipe
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
6 to 10 Servings
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Calories
66 kcal
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Course
Condiments
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Cuisine
Mexican
Corn Salsa Recipe
Description
The Corn Salsa Recipe uses drained canned corn mixed with finely chopped red onion and red bell pepper for texture and bite. Minced garlic adds pungency while lime juice brings acidity. Jalapeño provides heat, which can be adjusted by including or omitting seeds or varying the amount.
Chopped cilantro adds fresh herb notes if used. The salsa is simply tossed to combine and seasoned to taste with sea salt and optional black pepper. Adjustments can be made to cater the spice and brightness levels individually.
This salsa works well as a side or condiment, offering a sweet, tangy, and mildly spicy flavor profile with crisp vegetable elements. It stores in the refrigerator for up to a week in an airtight container.
If fresh corn is preferred, use about four ears, either raw or cooked to taste. Jalapeños can be substituted with other chilies or omitted for milder flavor.
Ingredients
- 2 corn kernels 15-oz cans, drained
- 3/4 cup red onion finely chopped
- 1 jalapeño seeded and chopped, large
- 1 red bell pepper chopped
- 4 Tbsp lime juice fresh
- 2 cloves garlic minced
- ½ cup cilantro chopped, optional, fresh
- ½ tsp salt to taste, sea salt
Instructions
- Taste the corn salsa for flavor and add more sea salt, lime juice, cilantro or red onion to taste.
- Chop the red onion, bell pepper, garlic, and cilantro with a sharp knife. When you chop the jalapeno, be sure to remove the insides and discard the seeds for mild salsa. If you love spicy salsa, leave the seeds in and consider adding a second jalapeno, serrano, or a habanero.
- Open the cans of corn and drain them into a colander. Transfer the drained corn kernels to a large mixing bowl along with the rest of the ingredients for the corn salsa.
- Toss everything together to combine. Taste the corn salsa for flavor and add any salt, black pepper, lime juice or extra jalapeno to your personal taste.
Notes
- You can substitute canned corn with four ears of fresh corn, either raw or cooked, according to your preference.
- Use one or two jalapeños, or red chilis if preferred; omit jalapeños entirely for a very mild salsa.
- Store the finished salsa in an airtight container in the refrigerator for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 10 Servings
Amount Per Serving
Calories 66 kcal
% Daily Value*
| Serving | 1Serving (of 10) | |
| Calories | 66kcal | 3% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Sodium | 222mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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