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Corn and Pepper Salsa

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Ingredients

  • 4 large ears fresh corn or 3 cups frozen, thawed
  • 1 medium red onion finely chopped
  • Juice of 2 limes
  • 1 red bell pepper chopped
  • 4 Serrano or Jalapeño peppers seeded and finely diced
  • 1 garlic clove minced
  • 2 Tbsp fresh cilantro chopped
  • 4 fresh mint leaves chopped
  • 1-3 Tbsp red wine vinegar to taste
  • 2 Tbsp extra virgin olive oil
  • Salt and black pepper to taste
  • Optional: ½ - 1 cup cooked red beans for extra protein
  • Optional: a few drops of hot sauce to taste

Instructions

  • If using fresh corn: (preferred) Bring a large pot of water to a boil. Add the corn cobs and cook for 3 minutes. Remove and let cool. Cut kernels off the cob into a large bowl.
    If using frozen corn: thaw completely before using.
  • Prepare the salsa: Add onion, lime juice, bell pepper, Serrano or jalapeño peppers, garlic, cilantro, mint, red wine vinegar, hot sauce, olive oil, salt, and pepper to the bowl with corn. Mix well.
  • Taste and adjust: Add more lime, vinegar, or hot sauce as needed until the flavors are bright and balanced.
  • Serve right away or chill in fridge before serving.

Notes

Tips & Variations

  • Add avocado chunks for creaminess.
  • Mix in cherry tomatoes for extra color and sweetness.
  • Serve on top of tacos or grain bowls for a fresh, healthy upgrade.