Prep Time 15 mins
Cook Time 5 mins
Rest Time 10 mins
Total Time 30 mins
Cooking Method: ,
Cuisine: ,
Courses: , ,
Difficulty: Beginner
Cooking Temp: 200  C
Servings: 4
Best Season: Summer
Description

Bright, zesty, and perfect for summer, this Fresh Corn Salsa with Lime & Jalapeño is a quick and easy side dish packed with sweet corn, crisp vegetables, and a refreshing citrus kick. Whether served with chips or as a topping for tacos, grilled meats, or salads, it's a flavor-packed salsa that's light, healthy, and impossible to resist.

Ingredients
    For the Salsa Base:
  • 3 ears fresh corn, husked (or 2 cups frozen/thawed or canned, drained)
  • 1 medium red bell pepper, finely diced
  • 1 small red onion, finely diced
  • 1 medium tomato, deseeded and chopped
  • 1 small cucumber, peeled and diced (optional for crunch)
  • 1 medium jalapeño, minced (remove seeds for less heat)
  • 0.25 cup fresh cilantro, chopped
  • 1 medium avocado, diced (optional for creaminess)
    • For the Dressing:
  • 2 tbsp fresh lime juice
  • 1 tsp lime zest
  • 1 tbsp olive oil
  • 0.5 tsp sea salt
  • 0.25 tsp freshly cracked black pepper
  • 0.25 tsp ground cumin (optional for smoky depth)
Instructions
    Prepare the Corn
  1. 1
    If using fresh corn, grill or boil the ears until lightly charred and tender (about 5 minutes on each side if grilling at 200°C). Let them cool, then cut the kernels off the cob using a sharp knife. If using canned or frozen corn, simply drain and pat dry. For extra flavor, sauté for 2–3 minutes in a hot dry pan to slightly toast.
    2. Chop the Vegetables
  2. 2
    Finely dice the red bell pepper, red onion, tomato, cucumber (if using), jalapeño, and avocado. Chop the cilantro. Place all ingredients into a large mixing bowl along with the cooked corn.
    3. Make the Lime Dressing
  3. 3
    In a small bowl or jar, whisk together lime juice, lime zest, olive oil, salt, pepper, and cumin (if using) until emulsified.
    4. Mix and Rest
  4. 4
    Pour the lime dressing over the salsa ingredients. Toss gently with a spatula or spoon to combine. Let the salsa rest at room temperature for 10 minutes before serving to allow the flavors to meld.
    5. Serve and Enjoy
  5. 5
    Serve the salsa with tortilla chips, as a topping for grilled chicken, fish, tacos, or inside burrito bowls.
Note

Storage: Store leftovers in an airtight container in the fridge for up to 2 days (avocado may brown slightly). Add avocado just before serving if prepping in advance.

Variations:

  • Add black beans or diced mango for extra texture and flavor.
  • Swap cilantro for parsley if preferred.
  • Use lemon juice if lime isn't available.

Serving Tip: Serve cold or at room temperature. Avoid reheating.

Keywords: Fresh, Summer, Quick, Healthy, Easy
Read it online: https://petitepanini.com/recipe/fresh-corn-salsa-with-lime-jalapeno-recipe/