Fresh and quick, this corn salsa is so good! With it being summer, I have an abundance of fresh vegetables to cook with. Well not corn, raccoons or squirrels always eat it. Makes me so mad! We use this deliciousness in many ways… scoop it with a chip, sprinkle it over jackfruit tacos or nachos. Heck, eat it with a spoon, doesn’t matter.
I love that with few ingredients, there is so much flavor. The longer it sits, the flavors really meld together. My favorite tomato to use in this is halved cherry tomatoes. I feel like they hold together better and don’t turn into mush by the next day. Also, double the jalapeños for an extra special kick! Add it to a tortilla with beans for a vegetarian friendly burrito. So many possibilities!
Corn Salsa
Ingredients
- 1 12 oz bag frozen corn kernels
- 1 small purple onion, diced
- 1 tomato, diced
- 1-2 jalapeno, diced
- 3 tbsp cilantro chopped
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 lime, juice
Instructions
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In a medium sized bowl, add corn, diced onion, diced tomatoes and chopped cilantro. Stir.
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Add in each of the seasonings and lime juice. Add more salt or other seasonings if needed.
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Refrigerate for at least one hour. Serve.
Recipe Notes
Use any tomato you want, my fav is cherry. I use around 12, halved.
Best if eaten within 2 days.
