Corn Salsa
Servings: 10 servings
Calories: 97cal
Ingredients
- 4 cups sweet white corn freshly cut from the cob, or frozen
- 2 medium tomatoes diced, about 1 cup
- ½ medium red onion finely diced, about 1 cup
- 2 jalapenos finely diced, seeds and stems removed
- ½ cup cilantro chopped, about 1 bunch
- 1 red bell pepper diced, seems and stems removed. about 1 cup
- 2 teaspoons Trader Joe's chili lime seasoning or similar
- salt and pepper to taste
- ¼ cup freshly squeezed lime juice
- 2 Tablespoons avocado oil or 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.
Nutrition
Serving: 1serving | Calories: 97cal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 4mg | Potassium: 265mg | Fiber: 2g | Sugar: 6g | Vitamin A: 666IU | Vitamin C: 28mg | Calcium: 8mg | Iron: 1mg