This easy corn salsa made with lime, cilantro and tomatoes are perfect with chips or served over your favorite tacos or burrito bowls!
Prep Time: 15 minutesmins
Cook Time: 0 minutesmins
Chill time: 1 hourhr
Total Time: 1 hourhr15 minutesmins
Yield: 6servings
Course: Appetizer, Side Dish
Cuisine: Mexican
Ingredients
2cupscooked sweet yellow corn kernels, cut off the cob(from 3 cobs*)
2small vine ripe tomatoes(seeded and diced)
1/2cupred onion(diced)
1scallion(diced)
1jalapeño(diced (remove seeds for mild))
2tbspchopped cilantro
1fresh lime(juice of)
kosher salt and fresh pepper to taste
Instructions
Combine all the ingredients and refrigerate for about an hour. Makes about 3 cups.
Video
Notes
*If using frozen, thaw first.To boil the corn, place peeled ears of corn in boiling water and cook 5 minutes, then drain and cool.To microwave the corn, place a wet paper towel around each ear of corn and microwave about 3 to 4 minutes, until the corn is tender.To grill the corn, place peeled ears of corn on the grill over medium heat and cook, turning until charred, about 10 minutes.