An easy, 6 ingredient, Corn Salsa Recipe! Better than restaurant corn salsa, because this easy Mexican Chili Corn Salsa is homemade. Take the spicy up for a little mouth burn! vegetarian + vegan + gluten free | This recipe yields 2 1/4 C (365g)
Course Appetizer, Condiment, Snack
Cuisine Mexican, Mexican, American
Keyword Chili Corn Salsa
Prep Time 10minutes
Total Time 10minutes
Author Traci York | Vanilla And Bean
2 C(260g)Corn Kernelsfresh off the cob, about two ears
1/4 C(35g)Red Onionminced, about 1/4 of a red onion
1/3 C(55g)Green or Red Bell Pepperminced, about 1/2 a bell pepper
1 1/2TbsJalapeñofresh or pickled, adjust to taste. remove ribs and seeds to quell the spicy if desired
2Tbs + 1 tspFresh Lime Juicefrom about 2 limes
1/4 + 1/8tspFine Sea Salt
Fresh Ground Pepperoptional
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.