FRESH SWEET CORN SALSA
Made with fresh corn, tomatoes, and cilantro, Fresh Sweet Corn Salsa is slightly sweet, a bit smokey, and overall vibrant in color and taste! Serve with plenty of corn tortilla chips.
Servings: 8
Ingredients
- 3 ears corn, kernels removed
- 2 jalapeños, roughly chopped (seeds removed if you prefer less heat)
- Olive oil to grease the pan
- ½ cup tomato, diced
- ¼ cup red onion, small diced
- ¼ cup cilantro, chopped
- 1 teaspoon red wine vinegar
- ½ lime, juiced
- ½ teaspoon chili powder
- Salt to taste
Instructions
- Heat olive oil in a skillet over medium heat.
- Add half the corn kernels and the jalapeños to the skillet and cook for about 5 minutes, or until the corn is lightly roasted and beginning to char.
- Once the corn has cooked, add it to a bowl with the remaining raw corn kernels, diced tomato, diced red onion, chopped cilantro, red wine vinegar, lime juice, and chili powder. Stir to combine.
- If you can wait, let the salsa sit for about 30 minutes so the flavors can meld together. Enjoy!
Notes
Storage: While this is best served shortly after making it, this recipe will last up to three days in the fridge. Store in a sealed airtight container, grab a chip, and dig in!
Nutrition
Calories: 7kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 67mg | Potassium: 47mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 214IU | Vitamin C: 3mg | Calcium: 5mg | Iron: 0.2mg