Vibrant Corn Salsa

Rating

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Calories: Approx. 300 per serving

Macros: Proteins: 5g, Fats: 18g, Carbohydrates: 34g

Cooking time: 40 minutes

Recipe ingredients:

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Categories: salsa, corn, snack, appetizer, homemade chips, Tex-Mex, party food, fresh, vegetarian, healthy

About

A refreshing corn salsa made with sweet corn, colorful vegetables, and a zesty lime dressing, perfect as a dip or side dish.

Top Recipe

Easy and Delicious Corn Salsa With Fresh Fried Corn Tortilla Chips

emaninthekitchen268.9813 hours ago3 min read

This vibrant corn salsa combines sweet and juicy golden corn kernels with a colorful medley of vegetables, all tied together with a zesty lime dressing. It’s perfect for serving with warm, crispy homemade corn tortilla chips. Whether it’s for a party or a quick snack, this salsa is sure to be a refreshing and flavorful hit!

Ingredients

🌽 16 oz steamed corn
🧅 1/2 red onion
🌶 1 red bell pepper
🌶 1 jalapeño (remove most seeds for less heat)
🍅 1/2 large tomato or 1 small tomato
🌿 1/2 cup chopped cilantro
🍋 Juice of 2 limes
🍚 2 tablespoons rice vinegar (or apple cider vinegar, white vinegar)
🫒 1/4 cup extra virgin olive oil
🌶 1/2 teaspoon chili powder
🌱 1/4 teaspoon cumin
🧂 1 teaspoon salt
🌮 Corn tortillas (for chips)
🛢 Oil (for frying tortillas)
🧂 Flaky salt (for seasoning chips)

Instructions

1- Prepare the Corn:

If using frozen corn, steam or sauté until warmed. For fresh corn, boil or grill and then cut the kernels off the cob.

2- Dice the Vegetables:

Finely dice the red onion, red bell pepper, and tomato. Finely chop the jalapeño, removing most seeds to manage spiciness. Roughly chop the cilantro.

3- Make the Dressing:

In a large bowl, whisk together the lime juice, rice vinegar, olive oil, chili powder, cumin, and salt.

4- Combine the Ingredients:

Add the corn, diced onion, bell pepper, tomato, jalapeño, and cilantro to the dressing. Toss well, taste, and adjust seasoning if necessary.

5- Prepare the Tortilla Chips:

Stack and slice the corn tortillas into wedges. Heat oil over medium-high heat. Fry a few tortilla wedges at a time until golden and crisp, about 2–3 minutes.

6- Season and Serve the Chips:

Transfer the fried chips to a wire rack or paper towels. While hot, sprinkle with flaky salt. Repeat until all chips are fried.

7- Serve:

Serve the cooled corn salsa with the warm, crispy chips or as a side dish with grilled chicken, shrimp, or steak.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4-6 servings
Calories: 300
Proteins: 5g
Fats: 18g
Carbohydrates: 34g
Equipment: Frying pan, whisk, large bowl, cutting board, knife, wire rack, paper towels.