|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||4%|
|Total Sugars 2g|
|Vitamin C 16mg||81%|
|*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.|
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!
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
Combine all ingredients in a small bowl. Toss to blend.
For best flavor, cover and refrigerate for 2 to 4 hours.
Remove from refrigerator about 30 minutes before serving.
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.