This vibrant dish brings together the sweetness of fresh corn and the heat of jalapeños for a refreshing twist on traditional salsa. Perfect for summer barbecues, game days, or a cozy night at home.
Ingredients
Scale:
4 cups fresh corn kernels (about 6 ears of corn, grilled or raw; if using canned, 2 cans will suffice)
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 medium red onion, finely chopped
2-3 jalapeños, seeds removed and finely chopped
1 cup cherry tomatoes, halved
1/4 cup fresh cilantro, chopped
Juice of 2 limes
Salt and pepper, to taste
Optional: Avocado, diced
Optional: Feta cheese, crumbled
Optional: Extra cilantro, for garnish
Instructions
If using fresh corn, grill the corn until it’s slightly charred and tender, about 10 minutes. Let it cool completely and then cut the kernels off the cob.
While the corn is cooling, chop the red and green bell peppers, red onion, jalapeños, and cherry tomatoes.
In a large mixing bowl, combine the corn kernels, diced bell peppers, red onion, jalapeños, cherry tomatoes, and chopped cilantro. Stir gently to combine.
Squeeze the juice of two limes over the mixture, and season with salt and pepper to taste.
Taste your salsa and adjust the seasoning as needed. If you prefer it spicier, add more jalapeños or a pinch of cayenne pepper.
For the best flavor, let the salsa chill in the refrigerator for at least 30 minutes before serving.
