Easy Corn Salsa
This Easy Corn Salsa is a fresh and flavorful dish that’s perfect as a dip, topping, or side. With sweet corn, zesty lime, and a mix of fresh vegetables, it’s a vibrant and delicious addition to tacos, salads, or chips. Quick to make and bursting with flavor, this recipe is sure to become a favorite!
I first made this Corn Salsa for a backyard barbecue, and it was the first dish to disappear. My husband loved it as a topping for grilled chicken, while my daughter couldn’t stop dipping her tortilla chips. Now, it’s my go-to for any gathering or when I want a fresh, colorful dish to brighten up the table.
Why You’ll Love Easy Corn Salsa
•Quick and Simple: Ready in just 10 minutes.
•Fresh and Healthy: Made with wholesome, fresh ingredients.
•Versatile: Great as a dip, topping, or side dish.
•Perfect for Any Season: Use fresh, canned, or frozen corn to enjoy year-round.
Ingredients Notes For Corn Salsa
•Corn: Fresh, canned, or frozen corn kernels (thawed and drained) work perfectly.
•Tomatoes: Diced for color and juiciness.
•Red Onion: Adds a sharp, savory bite.
•Cilantro: Fresh and aromatic; skip if you’re not a fan.
•Jalapeño: For a touch of heat; adjust to your spice preference.
•Lime Juice: Freshly squeezed for zesty brightness.
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•Seasonings: Salt, pepper, and a pinch of cumin for depth.
Recipe Steps
1.Prepare Ingredients: In a large bowl, combine corn, diced tomatoes, chopped red onion, and minced jalapeño.
2.Add Cilantro and Lime: Stir in freshly chopped cilantro and squeeze lime juice over the mixture. Toss to combine.
3.Season: Add salt, pepper, and a pinch of cumin to taste. Adjust lime juice and seasoning as needed.
4.Chill: Let the salsa sit in the fridge for 10-15 minutes to allow the flavors to meld.
5.Serve: Serve chilled or at room temperature with tortilla chips, as a topping for tacos, or alongside grilled meats.
Storage Options
•Refrigerator: Store in an airtight container for up to 3 days. Stir before serving.
•Freezer: Not recommended, as the texture of fresh ingredients may change when thawed.
Variations & Substitutions
•Use grilled or roasted corn for a smoky flavor.
•Add diced avocado for a creamy twist.
•Substitute jalapeño with bell pepper for a milder version.
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Ingredients
- 2 cups fresh frozen, or canned corn (drained if canned)
- 1 cup diced tomatoes
- 1/4 cup diced red onion
- 1 small jalapeño finely chopped (seeds removed for less heat)
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime about 2 tablespoons
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin optional
- Salt and black pepper to taste
Instructions
- Prepare Ingredients: If using fresh corn, cook the kernels by boiling or grilling, then let them cool. If using frozen corn, thaw completely.
- Combine Ingredients: In a large bowl, mix together the corn, diced tomatoes, red onion, jalapeño, and cilantro.
- Add Seasonings: Stir in the lime juice, garlic powder, cumin (if using), salt, and black pepper. Adjust seasoning to taste.
- Chill (Optional): For best flavor, cover the salsa and refrigerate for 15-30 minutes before serving.
- Serve: Serve with tortilla chips, tacos, or as a topping for grilled chicken, fish, or salads.
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