Fresh Corn Salsa
This fresh corn salsa is filled with zesty flavor and colorful ingredients. Enjoy as a dip with tortillas, spoon over tacos, or as a side to grilled meats.
Servings: 8 people
- 4 ears fresh corn
- 2 medium tomatoes, diced
- 2 jalapeño peppers, seeded and minced
- 1 medium red onion, diced
- 2 cloves garlic, minced
- 3 tablespoons chopped fresh cilantro
- 1 fresh lime, zested and juiced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground cumin
Prepare the corn:
Husk the corn, rinse under cool water, and break into pieces to fit your pot if necessary.
Bring a large pot of water to a boil over high heat. Add the corn and cook until tender, about 5 minutes. Remove the corn from the water and let cool.
When the corn is cool enough to handle, cut the kernels off the cob with a sharp knife.
Make the salsa:
Add all the ingredients to a large bowl and mix well to combine. Let the salsa sit at room temperature for at least 15 minutes to allow the flavors to mingle.
Serve as a dip with tortilla chips, or spoon over tacos, fajitas, nachos, or serve as a side dish to grilled meats. Store leftovers in the refrigerator for up to 3 days.
Serving: 0.5cup | Calories: 83kcal | Carbohydrates: 18.5g | Protein: 3.1g | Fat: 1g | Saturated Fat: 0.2g | Sodium: 254mg | Potassium: 320mg | Fiber: 3.2g | Sugar: 4g | Calcium: 10mg | Iron: 2mg