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Corn Salsa

This vibrant and flavorful Corn Salsa is bursting with freshness, making it a must-have for any gathering or cozy night in.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican, Tex-Mex
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups corn (fresh, frozen, or canned) Use fresh corn in season for the best flavor.
  • 1 can black beans (drained and rinsed) Can be swapped for black-eyed peas if desired.
  • 1 piece bell pepper (diced)
  • 1 small onion (diced)
  • 1/4 cup lime juice Don't skimp on the lime juice; it brightens everything up.
  • 2 tablespoons olive oil Can use a plant-based dressing for vegan options.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Tortilla chips (for serving) Grab some for that satisfying crunch.

Method
 

Preparation
  1. In a large mixing bowl, combine the corn, black beans, bell pepper, and onion.
  2. In a separate small bowl, whisk together the lime juice, olive oil, salt, black pepper, cumin, and chili powder.
  3. Pour the dressing over the corn mixture and stir until well combined.
  4. Serve immediately with tortilla chips or refrigerate for 30 minutes to let those flavors meld together.

Notes

Your homemade Corn Salsa keeps well in the fridge for about 3-5 days. Stash it in an airtight container to keep it fresh. For enhanced flavor, make it a few hours in advance or even a day in advance, letting it sit in the fridge overnight.