Easy Corn Salsa
Servings 8 servings
Calories 71kcal
Ingredients
- 4 large ears of fresh corn OR 6 medium
- 1 1/2 tsp salt divided
- 2 small jalapeno peppers seeded and diced (leave some seeds if you like heat)
- 1 small red onion finely diced
- 1 handful fresh cilantro chopped
- 1/4 cup fresh lime juice
- 1/2 tsp granulated garlic
- 1/4 tsp ground cumin
Instructions
- To Boil Corn: Remove husks and silk from corn. Place corn into a large pot of boiling water seasoned with 1 Tbsp salt. Cook for 5-8 minutes. Drain corn and let cool just until it's easy to handle. Use a sharp knife to remove kernels from cob.
- To Grill Corn: Pull husk back from each cob and remove silk. Recover corn with husk. Dissolve 1 tsp salt in a large bowl of cold water. Soak corn for 10 minutes. Remove and drain well. Use a paper towel to pat dry. To Grill: Preheat grill to medium. Brush grates with olive oil or coat with grill safe cooking spray.Cook corn for 15-20 minutes, turning occasionally until fork tender. Remove corn from cob using a sharp knife.
- To Roast Corn in the Oven: Preheat the oven to 450°F. Line a baking sheet with aluminum foil. Spritz liberally with cooking spray.Use a sharp knife to remove corn kernels from cob.Spread corn in a single layer on pan. Spritz lightly with cooking spray.Roast for 15-18 minutes, stirring once. Cool, remove corn from cob then proceed with recipe.
- Add corn kernels to a medium size mixing bowl. Add red onion, jalapeno, cilantro, lime juice, salt, garlic and cumin. Mix well.
- Use immediately or chill in an airtight container for 1 hour then serve as a topping for salads, tacos, burrito bowls or with tortilla chips for dipping.
Nutrition
Serving: 1serving | Calories: 71kcal | Carbohydrates: 16g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 448mg | Potassium: 237mg | Fiber: 2g | Sugar: 5g | Vitamin A: 210IU | Vitamin C: 12mg | Calcium: 7mg | Iron: 1mg