Sweet Corn Salsa
Sweet summer corn is the star of this fresh tasty salsa. Great served with chips, on chicken, fish or tacos.
Prep Time15 minutes mins
Cook Time4 minutes mins
Total Time19 minutes mins
Course: Appetizer
Cuisine: Mexican
Keyword: corn, salsa
Servings: 3 cups
Calories: 188kcal
- 4 ears of sweet corn or 4 cups frozen
- 1 tablespoon extra virgin olive oil
- 3 medium tomatoes diced
- ½ a red onion finely chopped
- ½ cup loose packed chopped cilantro
- the juice of 2 limes or 3 limes if they are not really juicy
- 1 jalapeno pepper seeded and diced
- 4 small cloves garlic minced
- ½ teaspoon salt
- 1 teaspoon granulated sugar
- ½ teaspoon fresh ground pepper
Cut the kernels off the cobs. Heat the olive oil in a large non-stick skillet over medium-high heat. Add the corn and quickly sauté for 3-4 minutes, stirring constantly. Add the garlic and sauté for about 30 seconds. Remove from the heat and place in a large mixing bowl. Add the remaining ingredients and stir. Serve warm, room temperature or cold.
- Check the seasoning and add additional salt or lime if needed.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Calories: 188kcal | Carbohydrates: 32g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 415mg | Potassium: 688mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1482IU | Vitamin C: 34mg | Calcium: 30mg | Iron: 1mg