Corn Salsa Recipe is a delightfully light and fresh summer side dish - and it is so easy!
from 1 vote
red bell pepper
diced red onion
seeded and diced
1 - 2
apple cider vinegar
salt and pepper
Roast corn on the cob wrapped in aluminum foil on the grill or in the oven at 400 degrees for 16 - 20 minutes, or until tender. Cool, then cut kernels off the cob.
In a medium bowl, combine the corn kernels, red bell pepper, red onion. and jalapeño.
Add the sugar, apple cider vinegar, and fresh lime juice, stirring until mixed well. Taste and season with salt and freshly ground black pepper to taste.
If desired, add 1/4 cup freshly chopped cilantro before serving.
Keeps well in the refrigerator for 3 - 4 days.
Cooking the corn
— Cooking the corn on the grill adds a yummy fresh grilled taste. But, let's face it, sometimes we just don't have the time. Pop it in the oven!
— If you want a little char on the corn without running to the grill, simply pull out your kitchen blow torch, or hold the ears over the flame of your gas cooktop.
Cutting the corn
— Get your medium-sized bowl and slice it from the top down. Then all those juicy bits fall right into the bowl.
Seeding a jalapeño
— PUT on GLOVES! Slice the jalapeño into quarters lengthwise, remove seeds and ribs for a milder flavor, and slice, and dice to the desired size.
appetizer, corn, dip, salsa
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