Description
Sweet corn bursts with juicy crunch alongside zingy lime and cilantro, while bell peppers and jalapeño add pops of color and gentle heat. Tossed in olive oil and seasoning, this salsa brings fresh flavor to every bite.
Ingredients
- 2 cups fresh corn kernels
- 1 cup diced red bell pepper
- 1/2 cup finely chopped red onion
- 1/2 cup chopped fresh cilantro
- 1 jalapeño pepper seeded and minced
- 2 tablespoons lime juice
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- If using fresh ears of corn, remove husks and silks, then bring a pot of water to boil. Boil corn for 2 minutes, drain and let cool before cutting kernels from cobs.
- In a large bowl combine corn kernels, red bell pepper, red onion, cilantro, and jalapeño.
- In a small bowl whisk together lime juice, olive oil, salt, and black pepper.
- Pour the dressing over the corn mixture and toss gently to combine.
- Let the salsa rest for at least 10 minutes to allow flavors to meld before serving.
Notes
- Salsa can be made up to 2 hours ahead and refrigerated
- For a smoky flavor, grill or roast the ears of corn before slicing off the kernels
- Adjust the amount of jalapeño to control the heat level
- Serve with tortilla chips or as a topping for tacos