Ingredients and Weight:
- Sweet corn kernels (fresh or frozen): 2 cups (200g)
- Red onion, finely diced: 1/2 cup (50g)
- Jalapeño pepper, seeded and minced: 1/4 cup (15g)
- Bell pepper, finely diced: 1/2 cup (50g)
- Roma tomatoes, seeded and diced: 1 cup (120g)
- Cilantro, chopped: 1/4 cup (10g)
- Lime juice: 1/4 cup (60ml)
- Olive oil: 1/4 cup (60ml)
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
Not applicable
Difficulty Level:
1 - Simple
Preparation Method Steps:
- In a large bowl, combine all the ingredients.
- Stir well to combine and season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes before serving.
Nutritional Information:
Per serving (1/2 cup):
- Calories: 120
- Fat: 6g
- Carbohydrates: 18g
- Protein: 3g
- Sugar: 7g
- Fiber: 3g
Dish Characteristics:
- Fresh, vibrant, and flavorful
- Savory with a hint of sweetness
- Perfect for dipping tortilla chips, tacos, or grilled meats
User Comments:
- "This salsa is so refreshing and delicious. It's the perfect summer appetizer." - Emily
- "I love the combination of flavors in this salsa. It's spicy but not too hot." - John
- "This salsa is easy to make and always a crowd-pleaser." - Sarah
Special Precautions and Tips:
- For a milder salsa, remove the seeds from the jalapeño pepper.
- If you don't have fresh corn, frozen corn works just as well.
- Let the salsa rest in the refrigerator for at least 30 minutes before serving to allow the flavors to blend.
- The salsa can be stored in the refrigerator for up to 3 days.
