Corn Salsa

Juicy sweet corn kernels are bursting with flavor from fellow fresh summer veggies and lime juice in this easy snack!

Course Condiment, Snack

Cuisine American

Prep Time 30

Total Time 30

Servings 1-cup servings

Calories 92kcal

3 cups raw sweet corn from about 4 ears of corn
1 cup finely diced red onion from about ½ large red onion
2 vine-ripe tomatoes roughly 8 ounces/half a pound; seeded and diced, about 1 cup
1 orange bell pepper seeded and diced
1 jalapeño seeded and finely diced; use small for less heat and big for more heat
2 cloves garlic minced
¼ to ⅓ cup finely chopped cilantro
¼ cup + 2 tablespoons fresh lime juice from about 3 limes
1 teaspoon kosher salt
Tortilla chips for serving

Slice the corn off the cobs. Using a serrated knife if you have one is helpful. You can also hold the cobs upright in a bowl while slicing to prevent the corn kernels from going everywhere. Prep the other ingredients.
Combine the corn, red onion, tomatoes, bell pepper, jalapeño, garlic, and cilantro in a large bowl. Stir.
Pour the lime juice and sprinkle the salt over the ingredients. Stir well.
Serve immediately if needed, or for best results, let the salsa sit for at least 30 minutes or up to a few hours covered in the fridge. Stir occasionally. This allows the salt and lime juice to draw more flavor out of the vegetables.
Enjoy with tortilla chips!
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Subs: Thawed and drained frozen corn or rinsed and drained canned corn can also be used.
Storage: Keep in an airtight container in the refrigerator for up to 3 to 4 days. It will release more juice as it sits. I do not recommend freezing due to undesirable texture changes.
Nutrition notes: Nutrition facts do not include tortilla chips.