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Corn Salsa With Lime Recipe

Lisa Street
Ah, summer! It’s that time of year when everything feels more vibrant, and the sun seems to shine just a bit brighter. I remember the first time I made corn salsa with lime—it was for a backyard barbecue. The grill was fired up, my friends were mingling, and I needed a refreshing dish that would complement the smoky flavors of grilled meats.
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Breakfast, Lunch
Cuisine American, Asian
Servings 6
Calories 54 kcal

Equipment

  • Bowl, spoon

Ingredients
  

  • edients:
  • 2 cups sweet corn kernels
  • ¼ cup diced red bell pepper
  • ¼ cup freshly squeezed lime juice
  • ¾ cup finely diced red onion
  • ¼ cup diced cucumber
  • 1 jalapeño pepper
  • 2 garlic cloves
  • ¼ teaspoon ground cumin.
  • ½ cup roughly chopped fresh cilantro leaves
  • ½ teaspoon sea salt

Instructions
 

Step 1: Prep Your Ingredients

  • Before anything else, wash and chop your ingredients. Corn usually needs to be cut from the cob, and the fresher, the better. If you have access to fresh corn, use it! Otherwise, frozen sweet corn works too—just make sure to thaw it before use.

Step 2: Combine the Ingredients

  • In a large mixing bowl, combine the corn kernels, diced red bell pepper, cucumber, jalapeño, red onion, garlic, and cilantro. Don’t be shy; make it colorful! It’s all about that vibrant look that invites you to dig right in.

Step 3: Dress It Up

  • Squeeze the fresh lime juice generously over the mixture. Start with ¼ cup, and then taste. Lime enhances the flavor and brightens everything up. Sprinkle in the ground cumin and sea salt. Remember, you can adjust the salt according to your preference.

Step 4: Toss and Taste

  • Gently toss all the ingredients together. Watch as the colors mix and the aroma fills your kitchen. Take a moment to taste your salsa. This is where you get to adjust! Does it need a little more lime? A touch more salt? Make it your own!

Step 5: Let It Marinate

  • Once mixed, it’s best to let your corn salsa rest for about 15-30 minutes. This allows the flavors to meld together beautifully. If you can resist diving in right away, that time will be worth the wait.

Step 6: Serve and Enjoy

  • Now that your corn salsa with lime is ready, it’s time to serve! Use it as a dip with tortilla chips, or as a topping on tacos or grilled meats. The options are endless.

Notes

Here are some tips to elevate your corn salsa game:
Use Fresh Corn: Fresh corn straight from the cob will give you the sweetest flavor. Chill It: For a cooler taste on hot days, let it chill in the refrigerator for an hour before serving. Experiment with Heat: Adjust the jalapeño based on your spice tolerance. Alternatively, you can substitute it with chipotle for a smokier flavor. Vary the Herbs: If cilantro isn’t your thing, consider using parsley or even mint for a different twist. Add Some Beans: Black beans or chickpeas can add protein to this salsa, making it more filling.

Nutrition

Calories: 54kcalCarbohydrates: 12gProtein: 2gFat: 0.8gSaturated Fat: 0.1gSodium: 104mgFiber: 2gSugar: 3gVitamin A: 4IUVitamin C: 48mgCalcium: 1mgIron: 2mg
Keyword Corn Salsa With Lime Recipe
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