This corn salsa is elevated with plenty of zest from the lime juice and chili lime seasonings, spice from the jalapenos, and sweetness from the corn. It's a fun twist on regular salsa and brings a little bit of every flavor profile to the table.
4cupssweet white cornfreshly cut from the cob, or frozen
2mediumtomatoesdiced, about 1 cup
1/2mediumred onionfinely diced, about 1 cup
2jalapenosfinely diced, seeds and stems removed
1/2cupcilantrochopped, about 1 bunch
1red bell pepperdiced, seems and stems removed. about 1 cup
2teaspoonsTrader Joe's chili lime seasoningor similar
salt and pepperto taste
1/4cupfreshly squeezed lime juice
2Tablespoonsavocado oilor olive oil
Instructions
In a large mixing bowl, toss together corn, tomatoes, onion, cilantro, and bell pepper.
In a small bowl, whisk together, chili lime seasoning, a dash of salt and pepper, lime juice, and avocado oil. Whisk until well mixed.
Pour lime mixture over the vegetables and toss to mix well.
Serve immediately or cover and refrigerate until ready to serve.
Notes
If using frozen corn, be sure to thaw and drain any excess liquid.
Add in additional peppers for spice or include some of the seeds from the jalapenos. This is a mild corn salsa, as is.
Avocado is a great addition. Please note that if avocado is added, the corn salsa will not keep as long.
Corn salsa will keep in an airtight container in the refrigerator for 4-5 days. It can be made 1-2 days in advance.
The Trader Joe’s seasoning has a nice balance of chili powder, zesty lime, salt, and a little bit of spice. You can omit this seasoning altogether or add your own combination of chili powder, cayenne pepper, lime zest, and salt.
The avocado oil is optional, but it helps to combine the “dressing” ingredients and helps coat the salsa. Olive oil can be used instead of the avocado oil.