Southwest Corn Salsa
This Southwest Corn Salsa is a fresh, vibrant, and flavorful dish packed with juicy corn, crisp bell peppers, zesty lime, and smoky spices. It’s perfect as a side, topping, or dip, and comes together quickly with wholesome ingredients.
Servings: 4 servings
Ingredients
- 2 cups fresh or frozen corn kernels if frozen, thaw before using
- 1 cup diced red bell pepper
- 1/2 cup diced red onion
- 1 jalapeño seeded and finely chopped (adjust based on heat preference)
- 1/2 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice about 1 lime
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- salt and freshly ground black pepper to taste
- 1 avocado optional, diced (for a creamy touch)
Instructions
- Start by gathering all your fresh ingredients. If you’re using fresh corn, shuck the ears and carefully slice the kernels off the cob. If using frozen corn, thaw and drain well to avoid excess moisture. Dice the red bell pepper and red onion into small, uniform pieces. Seed and finely chop the jalapeño to control heat level.
- In a large mixing bowl, add the corn kernels, diced red bell pepper, diced red onion, chopped jalapeño, and fresh cilantro. Toss gently to combine all the fresh veggies evenly.
- Sprinkle the ground cumin, smoked paprika, salt, and black pepper over the vegetable mixture. Pour in the fresh lime juice. Stir gently to ensure the spices and lime juice coat all ingredients thoroughly.
- If adding avocado, gently fold in the diced avocado now to add a creamy texture that contrasts with the crisp veggies and bright flavors.
- Cover the salsa and refrigerate for at least 30 minutes before serving to allow flavors to meld and intensify. Serve chilled or at room temperature alongside tortilla chips, tacos, grilled meats, or as a refreshing salad.
Notes
Use fresh corn in season for sweetest flavor; thawed frozen corn works well. Adjust jalapeño quantity for desired heat. Roasting corn and bell peppers adds smoky flavor. Fresh lime juice is essential; avoid bottled. Chop ingredients uniformly for best texture. Serve with sturdy tortilla chips. Variations include adding black beans, mango or pineapple, cayenne pepper, swapping herbs, or adding cheese. Store leftovers in airtight container refrigerated for 2-3 days; add avocado fresh when serving leftovers.