Cilantro Lime Corn Salsa
This Cilantro Lime Corn Salsa with jalapeño and garlic takes less than 20 minutes to make, and works as a refreshing dip, topping, and more.
Servings: 6 people
Ingredients
- 4 ears corn kernels husks and silks removed
- 1 red bell pepper cut into rings
- 1 jalapeños sliced in half
- ½ cup fresh cilantro leaves chopped
- 1 clove garlic minced
- 3 lime for juice
- ½ teaspoon Kosher salt
Instructions
- Preheat the grill. Set your grill or oven to 450 degrees F.
- Grill the corn and peppers. Place the corn and peppers directly on the grill grates, close the lid, and cook for 5 minutes. Then, open the lid, give everything a flip, and close the lid. Give everything 5 more minutes.4 ears corn kernels, 1 red bell pepper, 1 jalapeños
- Make the salsa. Remove the corn and peppers to a cutting board. Using a sharp knife, cut the grilled corn off the cob, chop the peppers, then transfer both to a medium bowl. Gently stir in the cilantro, garlic, lime juice, and salt until combined.½ cup fresh cilantro leaves, 1 clove garlic, 3 lime, ½ teaspoon Kosher salt
- Serve and enjoy. Enjoy this salsa hot or cold. Serve it with tortilla chips, or on top of tacos or a steak.
Nutrition
Calories: 69kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Sodium: 205mg | Potassium: 253mg | Fiber: 3g | Sugar: 5g | Vitamin A: 865IU | Vitamin C: 42mg | Calcium: 16mg | Iron: 1mg