Corn Salsa Recipe
This fresh corn salsa is bright, crisp, and ready in 15 minutes. Made with sweet corn, cherry tomatoes, jalapeño, and lime, it's perfect with chips or spooned over tacos.
Servings: 12 servings
Calories: 16kcal
Ingredients
- 4 ears corn on the cob, kernels cut off
- ⅔ cup cherry tomatoes, halved
- ¼ cup finely diced red onion
- ¼ cup chopped cilantro
- 1 jalapeño, diced, with seeds and ribs removed
- juice of 2 limes (about 4 tablespoons)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon chili powder
- ¼ teaspoon paprika
- ⅛ teaspoon coarse ground pepper
Instructions
- Cut the corn kernels off the cobs and add them to a large mixing bowl. You can cook the corn slightly first if you prefer.
- Add 2/3 cup cherry tomatoes, halved, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, and 1 jalapeño, diced, with seeds and ribs removed .
- Squeeze juice of 2 limes (about 4 tablespoons) over the top, then add the 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon chili powder, 1/4 teaspoon paprika, and 1/8 teaspoon coarse ground pepper.
- Toss well and let the salsa sit for a few minutes before serving. Serve with tortilla chips.
