Fresh Corn Salsa with Lime and Cilantro Recipe
Introduction
This vibrant corn salsa is a fresh and flavorful addition to any party or snack time. Made with sweet corn, zesty lime, and a touch of spice from jalapeños, it’s perfect for serving with tortilla chips or as a topping for grilled meats.
Ingredients
- 24 oz frozen corn (thawed)
- ½ red onion (finely diced)
- 2 jalapeños (seeded and finely diced)
- 1 bunch cilantro (finely chopped)
- 2 limes (juiced)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon chili powder
- ⅛ teaspoon ground cumin
Instructions
- Step 1: Add the thawed corn, finely diced red onion, jalapeños, and chopped cilantro to a large bowl.
- Step 2: In a small bowl, whisk together the lime juice, salt, black pepper, chili powder, and ground cumin. Pour this dressing over the corn mixture and toss well until everything is evenly coated.
- Step 3: Cover the bowl and refrigerate until ready to serve. Serve chilled with tortilla chips or as a fresh topping for your favorite dishes.
Tips & Variations
- For extra sweetness, add a diced ripe mango or some cherry tomatoes to the salsa.
- If you prefer more heat, leave the jalapeño seeds in or add a pinch of cayenne pepper.
- Use fresh corn kernels if in season for an even fresher flavor.
Storage
Store the corn salsa in an airtight container in the refrigerator for up to 3 days. Stir before serving and enjoy it cold or at room temperature. Avoid freezing as the texture will change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salsa ahead of time?
Yes, this salsa tastes great when made a few hours or even a day ahead as the flavors meld together well in the fridge.
Can I use canned corn instead of frozen?
You can substitute canned corn if needed—just be sure to drain and rinse it well to avoid excess liquid in the salsa.
PrintFresh Corn Salsa with Lime and Cilantro Recipe
A vibrant and zesty Corn Salsa featuring sweet corn, fresh jalapenos, red onion, and cilantro tossed in a tangy lime dressing. Perfect as a refreshing appetizer or a flavorful side dish to complement any Mexican-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Vegetables
- 24 oz frozen corn (thawed)
- ½ red onion (finely diced)
- 2 jalapenos (seeded and finely diced)
- 1 bunch cilantro (finely chopped)
Seasonings and Dressing
- 2 limes (juiced)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon chili powder
- ⅛ teaspoon ground cumin
Instructions
- Combine Vegetables: In a large mixing bowl, add the thawed corn, finely diced red onion, seeded and diced jalapenos, and chopped cilantro. This mixture forms the fresh base of your salsa.
- Prepare Dressing: In a small bowl, whisk together freshly squeezed lime juice, salt, black pepper, chili powder, and ground cumin until thoroughly combined to create a zesty and well-seasoned dressing.
- Toss and Coat: Pour the lime dressing over the corn mixture, tossing gently but thoroughly to ensure all ingredients are evenly coated with the flavorful dressing.
- Chill Before Serving: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld and the salsa to chill.
- Serve: Once chilled, serve the corn salsa with crispy tortilla chips as a refreshing appetizer or as a vibrant side for your favorite dishes.
Notes
- Make sure to thaw the frozen corn completely for the best texture and flavor.
- For extra heat, leave some jalapeno seeds in or add more jalapenos.
- This salsa can be prepared a day ahead, allowing flavors to intensify overnight.
- Use fresh lime juice for a brighter and fresher taste compared to bottled lime juice.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: corn salsa, fresh salsa, Mexican appetizer, gluten free snack, jalapeno salsa, lime salsa, no cook recipe
