Corn Salsa | Midwest Living

Corn Salsa

Corn Salsa

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  • Yield: 4 cups
  • Prep 25 mins
  • Cool 20 mins
  • Cook 10 mins

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Sweet peppers, fresh tomatoes, and jalapeno peppers add flavor and color to this chilled side dish. Serve with pork, beef or poultry. It also works as an appetizer served with tortilla chips.


  • 2 cups fresh corn kernels (cut from 4 ears) or one 10-ounce package frozen whole kernel corn
  • 1 tablespoon cooking oil
  • 1 large onion, coarsely chopped (1 cup)
  • 1 large green or red sweet pepper, coarsely chopped (1 cup)
  • 1 fresh jalapeno pepper, seeded and finely chopped
  • 1 cup chopped, peeled tomatoes or one 14-1/2-ounce can diced tomatoes, drained
  • 1/4 cup lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper


  1. In a large skillet, heat oil over medium heat. Add corn, onion, sweet pepper and jalapeno pepper. Cook and stir until vegetables are tender but not brown, about 5 minutes.
  2. Stir in tomato, lime juice, salt, cumin and black pepper. Cook and stir over medium heat until heated through. Let cool; chill, covered, up to 1 week.

Nutrition Facts

(Corn Salsa)

Riboflavin (mg) 0, Fat, total (g) 1, Thiamin (mg) 0, carb. (g) 6, vit. C (mg) 13, iron (mg) 0, pro. (g) 1, vit. A (IU) 177, calcium (mg) 6, cal. (kcal) 34, Potassium (mg) 118, sodium (mg) 77, sugar (g) 2, fiber (g) 1, Folate (µg) 13, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 0, Monounsaturated fat (g) 0, sat. fat (g) 0, Trans fatty acid (g) 0, chol. (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 0, vit. A (RE) 17

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