Corn Salsa Recipe
Corn Salsa with tomatoes, serrano peppers, cilantro, and lime. Spicy, fresh, ready in 5 minutes!
Print
Pin
Servings: 10
Ingredients
- 30.5 ounces corn kernels
- 2 small vine ripe tomatoes diced
- ½ medium red onion finely diced
- 1 green onion sliced
- 1 Serrano pepper finely diced
- 2 cloves garlic minced
- ¼ cup cilantro finely chopped
- 1 tablespoon lime juice
- ½ teaspoon cumin
- salt & pepper to taste
Instructions
- Drain and rinse the corn really well. Pat dry if needed.
- Add corn to a large mixing bowl.
- Then add in the rest of the ingredients, the diced tomatoes, diced onion, sliced scallions, diced pepper, minced garlic, chopped cilantro, lime juice, and spices.
- Stir well.
- Chill 20 minutes for best results or enjoy right away.
Notes
- Use cold vegetables for best results, or chill the salsa for 20-30 minutes before serving.
- Rinse and drain the corn well so it's not watery.
- Dice the serrano pepper finely so the heat distributes evenly. Remove seeds and membranes if you want less heat.
- Don't skip the fresh lime juice. It's what brings it all together.
- Chop cilantro fine so it mixes in instead of clumping.
- Taste and adjust salt, pepper, and lime juice before serving.
- This gets spicier as it sits because peppers continue releasing oils.
- Use fresh corn on the cob if you prefer. Just cook the corn, then cut off the cob with a sharp knife. You will need about 5 ears of corn.
Nutrition
Serving: 1 | Calories: 66kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.3g | Sodium: 179mg | Potassium: 178mg | Fiber: 2g | Sugar: 5g | Vitamin A: 237IU | Vitamin C: 6mg | Calcium: 9mg | Iron: 0.4mg
