Mexican Corn Salsa

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Mexican Corn Salsa | Thrifty Below

I have another Mexican-inspired Mouthwatering Monday recipe for you today! Last weekend I had this strange urge to put together an elaborate Taco Night with Spanish rice, seasoned black beans, guacamole, fajita veggies, pork carnitas, and this yummy corn salsa! Originally the food was only intended for Mark and I, but I made a lot. Like, a lot a lot. Even after inviting a couple friends over we still had a ton of leftovers, but worse things have happened!

One thing we didn’t have leftover was this yummy and easy corn salsa! It was great on the tacos and as a dip for tortilla chips, and it got rave reviews! I made it again for a pool party on Saturday and once again, there were no leftovers. I think it has something to do with the sweetness of the corn, combined with the tang of the lime juice and the little kick from the jalapeno and chili powder, but who knows! What I do know for sure is that this corn salsa won’t stay on your table for long!

Mexican Corn Salsa | Thrifty Below

Ingredients:

1 12 ounce bag of frozen corn, defrosted
1/2 red onion, diced
1 large jalapeno pepper, seeded and diced
1/2 bell pepper, diced (I used red, but any color works!)
2 large limes, juiced
1/2 cup cilantro, roughly chopped
generous grinding of black pepper
dash of salt (or more to taste)
1 tsp. chili powder

Mexican Corn Salsa | Thrifty Below

To defrost my frozen corn, I just left it on the counter when I was chopping veggies and getting the other taco night ingredients ready. You could also leave it in the fridge overnight or soak in a bowl of cold water for about half an hour.

Once defrosted, put the corn and diced veggies into a medium-sized bowl. I used the 1 quart bowl from this Pyrex mixing bowl set I received as a bridal shower present (Thanks Kim!) — it has a lid so you can make and store everything in the same container!

Mexican Corn Salsa | Thrifty Below

Add the cilantro, salt, pepper, chili powder, and juice of two limes. Mix well. Taste and add more salt and pepper if desired.

Mexican Corn Salsa | Thrifty Below

That’s all, folks! You can eat it right away, but I’ve found it’s best after chilling in the fridge for a couple hours so the lime juice and spices can really soak in. Give it a good stir before serving and enjoy with tacos, burritos, or tortilla chips. Then come back and let us know what you thought!

Mexican Corn Salsa | Thrifty Below

Do you ever host make-your-own taco nights? What are some of your must-have recipes? Let us know in the comments below!

Mexican Corn Salsa | Thrifty Below

 

Corn Salsa
 
Prep time
Total time
 
Thanks to the sweetness of the corn, tang of the lime and kick from the jalapenos and chili powder, this quick and easy corn salsa is a fast favorite!
Author:
Recipe type: Side, Appetizer
Cuisine: Mexican, Vegan, Vegetarian
Serves: 8
Ingredients
  • 1 12 ounce bag of frozen corn, defrosted
  • ½ red onion, diced
  • 1 large jalapeno pepper, seeded and diced
  • ½ bell pepper, diced
  • 2 large limes, juiced
  • ½ cup cilantro, roughly chopped
  • generous grinding of black pepper
  • dash of salt
  • 1 tsp. chili powder
Instructions
  1. Combine all ingredients in a medium mixing bowl, mix thoroughly.
  2. Chill in the refrigerator for 2-3 hours to let the flavors combine.
  3. Serve and enjoy!
Nutrition Information
Serving size: 8 Calories: 50 Fat: 0 Saturated fat: 0 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 12 Sugar: 2 Sodium: 150 Fiber: 2 Protein: 2 Cholesterol: 0
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