Corn Salsa
A sweet, spicy, smoky, and tangy dip that goes great with any Mexican or Southwest dish!
Servings: 2 Cups Corn Salsa
Calories: 263kcal
Ingredients
- 16 ounces frozen corn cooked according to package directions
- 1/4 red onion finely chopped
- 1 jalapeno finely chopped
- 1/2 bunch cilantro finely chopped
- 1 lime juiced
- salt to taste
- 2 poblano peppers roasted and diced
Instructions
- Mix all ingredients together and enjoy!
Notes
To roast the poblano peppers, brush with oil and broil on both sides until the skin is blackened and charred, about 4-5 minutes on each side. Put the peppers in a sealed paper bag or a bowl covered with plastic wrap and let sit 10 minutes. Remove the peppers , peel the skin off, remove the seeds, and dice. This method works for roasting red peppers too.
Frozen corn is best for this recipe.
Nutrition
Calories: 263kcal | Carbohydrates: 64g | Protein: 8g | Fat: 2g | Sodium: 16mg | Potassium: 929mg | Fiber: 9g | Sugar: 4g | Vitamin A: 550IU | Vitamin C: 131.1mg | Calcium: 32mg | Iron: 2.1mg