Ingredients
Scale
- 3 cups sweet corn (fresh, canned, or frozen)
- 1/2 cup red onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced
- 1 red bell pepper, diced
- 2 tablespoons fresh lime juice
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
Instructions
- Step 1: Prepare the Corn If you are using fresh corn, grill or boil it briefly and then cut the kernels off the cob. If using canned corn, drain and rinse it thoroughly. If using frozen corn, thaw it completely and pat it dry to ensure the salsa does not become watery.
- Step 2: Chop the Vegetables Finely dice the red onion, red bell pepper, and jalapeño. Make sure the pieces are uniform in size so that you get a bit of every flavor in each bite. Chop the fresh cilantro finely, discarding any thick, woody stems.
- Step 3: Combine Ingredients In a large mixing bowl, combine the corn, red onion, bell pepper, jalapeño, and cilantro. Stir gently with a large spoon to mix the vibrant colors and textures together.
- Step 4: Season and Toss Drizzle the fresh lime juice over the vegetable mixture. Sprinkle in the ground cumin, salt, and black pepper. Toss everything together until the vegetables are evenly coated with the lime juice and seasoning.
- Step 5: Chill and Marinate For the best flavor, cover the bowl and let the salsa sit in the refrigerator for at least 30 minutes. This allows the lime juice to marinate the vegetables and the flavors to meld together beautifully before serving.
- Cook Time: 20 minutes
- Diet: Vegan, Gluten-Free