Description

A vibrant and refreshing corn salsa made with sweet corn, bell peppers, jalapeño, red onion, and cilantro tossed in a zesty lime dressing. Perfect as a dip, side, or topping for your favorite dishes.

Ingredients

6 ears of fresh corn, shucked

1 red bell pepper, finely diced

1 orange bell pepper, finely diced

1 jalapeño pepper, seeded and minced

1/2 red onion, finely diced

1 cup chopped cilantro

1/4 cup lime juice, freshly squeezed

2 tablespoons olive oil

1 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon cayenne pepper (optional)

Salt and freshly ground black pepper to taste

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Instructions

Preheat your grill to medium-high heat.
Grill the corn for 8–10 minutes, turning occasionally, until slightly charred and tender. Alternatively, boil for 5–7 minutes or use raw for extra crunch.
Stand each ear of corn upright and slice downward to remove the kernels.
Dice the red and orange bell peppers, mince the jalapeño, dice the red onion, and chop the cilantro.
In a large bowl, combine corn, bell peppers, jalapeño, red onion, and cilantro.
In a small bowl, whisk together lime juice, olive oil, chili powder, cumin, and cayenne pepper (if using).
Pour the dressing over the corn mixture and toss gently until well coated.
Season with salt and freshly ground black pepper to taste.
Cover and refrigerate for at least 30 minutes before serving for best flavor.

Notes

You can use frozen or canned corn as an alternative to fresh—thaw and drain well.

Soak diced red onion in cold water to mellow its sharpness.

Substitute cilantro with flat-leaf parsley if preferred.

Make it a day ahead for deeper flavor.

Optional add-ins: black beans, avocado, mango, feta, or roasted garlic.

Nutrition

Serving Size: 1 cup
Calories: 120
Sugar: 5g
Sodium: 180mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg