Chunky Corn Salsa
A vibrant, protein-packed salsa combining sweet corn, juicy tomatoes, and zesty jalapeños, perfect as a dip or sandwich relish.
Ingredients
Main Ingredients
- 1 10 oz package package of frozen corn (thawed and drained) Can use fresh corn in summer.
- 1 pint cherry tomatoes (cut into quarters) Can substitute with regular tomatoes.
- 3-4 pieces green onions (chopped) Scallions are a good substitute.
- 1 piece jalapeño (seeds removed, minced) Omit for less spice or substitute with bell pepper.
- 1 tsp minced garlic Fresh garlic is preferred.
- 1 large handful fresh cilantro (chopped) Parsley can be used as a cilantro substitute.
- 1 piece lime (juiced) Can use lemon juice if necessary.
- to taste salt and pepper Be cautious with salt if monitoring sodium intake.
Instructions
Preparation
- Gather all ingredients on your countertop.
- Chop the green onions, tomatoes, and cilantro. Mince the jalapeño and garlic.
- In a large mixing bowl, combine the thawed corn, cherry tomatoes, green onions, minced jalapeño, garlic, and cilantro.
Mixing
- Squeeze the juice of one lime over the mixture. Add salt and pepper to taste.
- Stir gently to combine without making the ingredients mushy.
Final Touches
- Taste and adjust seasoning if necessary.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Serving
- Serve as a dip with tortilla chips or as a topping for sandwiches, grilled chicken, or fish.
Notes
Store in an airtight container in the fridge for up to 5 days. Can also freeze for up to 3 months.