This super fresh, easy Corn Salsa recipe is packed with delicious sweetcorn, juicy tomatoes, red onion, pepper, and jalapenos, with classic Mexican flavors of lime and cilantro! It's perfect for backyard BBQs and picnics on a hot summer's day!
1Roma tomato (diced, no juice)or ½ cup cherry tomatoes
½red onion (finely diced)
½red pepper (finely chopped)
¼cupcilantro (chopped)
1garlic clove (minced)
1tablespoonlime juice (or vinegar)
1teaspoonsugar (optional)
½teaspoonsalt
Instructions
Add corn, jalapeno, tomato, onion, red pepper, cilantro, garlic, lime juice, sugar, and salt to a large mixing bowl.
Stir all ingredients together and let sit 1 hour before serving (not necessary but it allows the flavors to meld).
For more heat, you can add a ¼ teaspoon of chili powder or cayenne pepper.
Video
Notes
Ingredients and Substitutions:
Corn: fresh corn off the cob is also delicious here when it is in season! You can boil the corn on the cob, cool it, then slice it and proceed with the recipe. You can also use frozen corn (thawed) in a pinch.
Peppers: really any peppers will do here and you can choose them based on your tastes. Want something extra spicy? Try a serrano or habanero, or add a diced chili.
Onion: any type of onion will work here, but I enjoy the flavor of red onion in this!
Storage:
Refrigerator: This recipe will last in the fridge for up to 1 week as long as your ingredients are fresh.