Chili corn salsa
This bright and colorful Chili corn salsa brings a delightful burst of flavor to any meal. This versatile dish combines sweet corn, chilies, lime juice, chili powder and fresh herbs for a perfect balance of heat and sweetness.
Equipment
- Large mixing bowl
Ingredients
- 4 or 5 corn on the cob
- ½ medium red onion (diced)
- 1 large red bell pepper (diced)
- 1 large avocado (diced)
- 1 bunch fresh cilantro leaves chopped (about 1 cup packed)
- 2 jalapenos (seeded and diced)
- 2 limes (juiced)
- ½ teaspoon chili powder
- Salt and pepper to taste
Instructions
- Bring a pot of water to boil then add the corn. Cook for 2 to 3 minutes. If you want it softer, cook for up to 4 mins.
- Turn off the heat transfer cooker corn to a bowl of ice water to cool and stop cooking.
- When it's cool to touch. Remove from the water. Pat dry with paper towels then slice off the kernels from the cob.
- Transfer to a medium bowl, then add the other ingredients to the bowl.
- Combine everything together, squeeze lime juice all over and season with chili powder, salt, and pepper.
- Give everything a good mix, taste and adjust the seasonings as needed.
- Refrigerate for 15 to 20 minutes for the best flavor.
- Serve with a side of tortilla chips or eat it with salads, tacos, or even burgers.
Notes
- This recipe yields 7 cups of salsa, it can be halved to make a smaller quantity.
- You can microwave the for 5 to 7 mins instead of boiling.
- Feel free to use canned
or roasted corn instead of fresh boiled corn. - If using canned corn, drain and rinse before using.
- If you want the salsa spicier, do not deseed the jalapeños. You can even swap the jalapenos for a spicier pepper like serranos.
Nutrition
Calories: 59kcalCarbohydrates: 9gProtein: 2gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.002gSodium: 8mgPotassium: 203mgFiber: 2gSugar: 3gVitamin A: 495IUVitamin C: 24mgCalcium: 8mgIron: 0.4mg
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