Memorial Day, swimming and summertime barbecues are right around the corner, so I thought I would get your tummies rumbling with a salsa that’s full of vibrant colors, fresh flavors and lots of nutrition.
Ever since corn reappeared at our local Farmers’ Market a couple of weeks ago, I’ve been serving the kids this Corn Salsa as a side dish, but then I realized it’s also the perfect accompaniment to a bag of tortilla chips as a dipping salsa. No matter how you decide to serve it, it’s super simple to make and perfect to double or even triple if you have a bunch of people coming over.
This recipe is part of Food Network’s Summer Fest. Check out all the other corn recipes below!
Jeanette’s Healthy Living: Mexican Corn Salad “Esquites”
Virtually Homemade: Grilled Corn with Ancho Chili Butter and Fresh Lime
Domesticate Me: Campfire Chicken Packets with Zucchini, Corn and Cherry Tomatoes
Dishin & Dishes: Elote (Mexican Grilled Corn) Three Ways
Feed Me Phoebe: Corn on the Cob with Sriracha Lime Butter
Taste With The Eyes: Hello Summer Salad
Napa Farmhouse 1885: Fresh Corn, Roasted Tomato and Pickled Garlic Pizza with Cornmeal Crust
Red or Green?: Corn & Green Chile Corn Muffins
Made by Michelle: Roasted Corn and Black Bean Salsa
Blue Apron Blog: Summer Succotash with Cod and Pickled Grapes
Devour: Four Grilled Corn Favorites
The Heritage Cook: Fresh Corn and Tomato Salad
The Sensitive Epicure: Cilantro Rice with Corn, Black Beans and Avocados
Pinch My Salt: Grilled Corn Guacamole
Daily*Dishin: Manchego Lime Roasted Corn
Weelicious: Corn Salsa
FN Dish: Off the Cob Salads
- 1 16 oz Bag Frozen Corn, defrosted (or 2 cups fresh corn, cooked)
- 1 Red bell pepper, diced
- 2 Green Onions, sliced
- 1/4 Cup fresh cilantro, chopped
- Juice of 2 Limes
- 1/2 Tsp kosher salt
- 1 Tbsp olive oil
- Place all of the ingredients in a bowl and combine.
- Serve with tortilla chips or as a side dish.