Corn Salsa
$0.00 Cooking Fee
Serving Size: 5 tablespoons
https://mytxkitchen.com/southwestern-black-bean-and-corn-salsa/
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- In a medium serving bowl, combine all of the ingredients. Stir to combine.
- Adjust to taste, if necessary: For more zing, add about 1 teaspoon more vinegar or 1 tablespoon more lime juice. For more flavor overall, add another pinch of chili powder, cumin or salt. For more spice, add more jalapeño.
- For best flavor, allow the salsa to marinate for 20 minutes before serving. This salsa keeps well in the refrigerator, covered, for 3 to 4 days.
Cook Times
Ingredients
Ingredients
- 4 ear sweet corn kernels from shucked sweet corn or frozen corn, defrosted and drained, 16 oz for 10 servings
- 1 each medium red onion finely chopped
- 1 bunch fresh cilantro finely chopped
- 2 each jalapeno pepper seeds removed for mild, finely chopped
- 2 each lime juiced
- 1 tablespoon white wine vinegar
- 1/4 teaspoon chili powder adjust as needed
- 1/4 teaspoon ground cumin adjust as needed
- 1/2 teaspoon fine sea salt
Cooking Tools Required
Measuring cups and spoons, Mixing bowlsReheating/Serving Instructions
This salsa keeps well in the refrigerator, covered, for 3 to 4 days.
Nutrition
Calories: 38kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.003g | Sodium: 174mg | Potassium: 133mg | Fiber: 1g | Sugar: 3g | Vitamin A: 191IU | Vitamin C: 6mg | Calcium: 6mg | Iron: 0.3mg
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