Easy Corn Salsa With Peppers

Corn Salsa
Corn Salsa Diana Rattray
Prep: 20 mins
Cook: 0 mins
Chill: 3 hrs
Total: 3 hrs 20 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
36 Calories
0g Fat
9g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 6
Amount per serving
Calories 36
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 178mg 8%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 1g
Vitamin C 16mg 81%
Calcium 6mg 0%
Iron 0mg 1%
Potassium 124mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Use fresh cooked or frozen thawed corn in this recipe. It's fabulous with grilled or roasted corn cut from the cobs.

This salsa is versatile and can be made to suit your tastes. Add diced plum tomatoes or green bell pepper to the salsa or use mild chile peppers instead of the jalapeno peppers. Or add about 1 cup of drained and rinsed black beans. The possibilities are endless!

See Also
Peach Salsa With Lime Juice and Honey

Classic Fresh Salsa​​

 

Ingredients

  • 2 cups frozen corn kernels, thawed

  • 1/3 cup onion, chopped

  • 1/4 cup red bell pepper, chopped

  • 3 tablespoons cilantro chopped

  • 2 tablespoons lime juice

  • 2 tablespoons jalapeno pepper, finely chopped

  • 1/2 teaspoon salt

Steps to Make It

  1. Combine all ingredients in a small bowl. Toss to blend.

  2. For best flavor, cover and refrigerate for 2 to 4 hours.

  3. Remove from refrigerator about 30 minutes before serving.

  4. Serve corn salsa with grilled meat, fish, or poultry.

​​Tips and Variations

  • Corn and Tomato Salsa - Add two diced plum tomatoes to the salsa.

  • Corn and Black Bean Salsa - Add 1 cup of drained and rinsed canned black beans to the salsa.

  • Grilled Corn Salsa - Grill 6 ears of corn until the kernels are charred. Cut the corn from the ears with a corn cutting tool or sharp knife. 

  • Corn Salsa With Roasted Red Peppers - Replace the 1/4 cup of chopped red bell pepper with chopped roasted red pepper.

  • Replace the jalapeno pepper with fresh chopped mild green chile or green bell pepper.