Description
A vibrant, smoky roasted corn salsa with fresh lime, cilantro, and a hint of heat, perfect as a dip or topping.
Ingredients
Scale
- 3 cups frozen roasted corn kernels, thawed
- 1 small red onion, finely diced
- 1 avocado, diced (optional)
- 1 roma tomato, diced
- 1/3 cup minced cilantro
- 1 jalapeno, minced
- 2 limes, juiced
- 1/2 tablespoon apple cider vinegar (optional)
- 1/2 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Combine thawed corn, diced red onion, diced avocado, diced tomato, and minced cilantro in a large bowl.
- Add lime juice, apple cider vinegar, ground cumin, garlic powder, and a pinch of salt; stir gently.
- Mix in minced jalapeno and adjust seasoning with additional salt, pepper, or lime juice as needed.
- Serve immediately with tortilla chips or as a topping for tacos.
Notes
Optional avocado can be omitted for a vegan version; adjust heat by varying jalapeno amount.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of recipe (approx 1 cup)
- Calories: 140 kcal
- Sugar: 4.5g
- Sodium: 75mg
- Fat: 2.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2.5g
- Protein: 2g
- Cholesterol: 0mg
Keywords: corn, salsa, chili, vegetarian, gluten-free