Corn Salsa. This salsa is loaded up with fresh flavors and tangy lime juice! Perfect for loading onto tacos, nachos or in burrito bowls!
- 1 tbsp extra virgin olive oil
- 4 ears corn
- 1 jalapeno
- ½ cup red onion diced
- ½ bunch cilantro diced
- 1-2 limes juiced (approx 1/4 cup)
- ½-1 tsp salt to taste
- ¼ tsp ground black pepper
Heat oil a large skillet over medium heat. Roast the corn and jalapeno until jalapeno is blacked and corn is cooked (will look bright yellow).
Allow the corn and jalapeno to cool to the touch, then using a sharp knife cut the corn from the cob. Remove the blacked skin from the jalapeno (will come off easily with your fingers, or can scrape with a knife). Then slice in half and remove the seeds and membranes if desired to reduce the heat.
Add the ingredients to a medium size mixing bowl. Stir to combine.
Adjust the amount of lime juice and salt and pepper to taste.
Cover and refrigerate. Allow to chill for at least 30 minutes before serving.
Calories: 31kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 195mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 7mg | Calcium: 7mg | Iron: 1mg