Description
A vibrant, zesty no-cook salsa combining tender corn, crisp veggies, and smoky spices. Perfect for tacos, chips, or grilled fish, this Mexican-inspired dish offers a balance of sweetness, acidity, and texture in under 20 minutes.
Ingredients
4 cups corn kernels (fresh or frozen, thawed)
2 cups cherry tomatoes (halved or quartered)
1 small red onion (finely diced)
1 jalapeño (deseeded and diced)
1/4 cup cilantro (finely chopped)
1/4 cup lime juice
2 tbsp olive oil (extra virgin)
1 tsp salt (adjust to taste)
1/2 tsp black pepper (freshly ground)
1/2 tsp ground cumin (optional)
Instructions
Dice onion, jalapeño, and halve cherry tomatoes in a medium bowl.
Roast corn kernels on a baking sheet with 1 tbsp oil, 1 tsp salt, and 1/2 tsp black pepper at 425°F (220°C) for 10-12 minutes until charred.
Add roasted corn to the veggie bowl. Toss with cumin and remaining 1 tbsp oil.
Stir in cilantro and lime juice. Mix well and let sit for 10 minutes to meld flavors.
Refrigerate for 1 hour to enhance taste before serving.
Notes
For smokier flavor, grill corn cobs directly on a BBQ before cutting.
Use equal parts red and green bell peppers for color contrast.
Stir in 1 tbsp adobo sauce (optional) for an extra kick.
Add diced avocado just before serving for creaminess.
Store in airtight container in fridge for up to 3 days.
- Prep Time: 15
- Cook Time: 5
- Method: Roasting
- Cuisine: Mexican