6-Ingredient Mexican Corn Salsa

6-Ingredient Mexican Corn Salsa

A fresh and simple 6 Ingredient Corn Salsa Recipe for summer! We love corn salsa for tacos, but it's also delicious as a dip, or scoop, with tortilla chips. Take the spicy up for a little mouthburn or keep it mellow! This recipe is vegetarian + vegan and gluten free. | This recipe yields 2 1/4 C (365g)

Course Appetizer, Condiment, Snack

Cuisine Mexican, Mexican, American

Diet Vegan, Vegetarian

Keyword Chili Corn Salsa

Prep Time 10

Total Time 10

Servings Servings

Calories 75kcal

Author Traci York

Ingredients

2 C (260g) Corn Kernels fresh off the cob, about two ears
1/4 C (35g) Red Onion minced, about 1/4 of a red onion
1/3 C (55g) Green or Red Bell Pepper minced, about 1/2 a bell pepper
1 1/2 Tbs Jalapeño fresh or pickled, adjust to taste. remove ribs and seeds to quell the spicy if desired
2 Tbs + 1 tsp Fresh Lime Juice from about 2 limes
3 Tbs Cilantro finely chopped
1/4 + 1/8 tsp Fine Sea Salt
Fresh Ground Pepper optional

Instructions

Shuck the sweet corn, and use your sharpest knife to remove the niblets. To do this, turn the cob on its end and slice off the kernels in a pie plate so the niblets stay corralled on the plate.
In a large mixing bowl add the corn kernels (and any corn milk from the fresh corn), red onion, bell pepper, jalapeño, cilantro, lime juice and salt. Mix well, taste for salt adjustment.
Refrigerate for at least an our before sharing so the flavors can marry. Up to 24 hours, even better.

Nutrition