Amy's Corn Salsa

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Inspired by Dahn Bull's mom, Leslie. Dahn and I were on our way home from a pandemic drive-by car parade for Jim Tedisco's birthday and he called his parents. Leslie told us about the delicious corn salad she had just made. I couldn't stop thinking about it and had to make my own. This is my take as I don't like a lot of dressing and I love raw corn.

Submitted by Amy Standaert

Published on July 11, 2021

Prep Time:

45 mins

Total Time:

45 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

6 ears fresh corn, kernels cut from cob
1 pint cherry tomatoes, quartered
1 medium avocado, diced, or more to taste
1 medium red bell pepper, diced
1 medium jalapeno pepper, seeded and minced
½ medium red onion, diced
½ cup chopped fresh cilantro
salt and ground black pepper to taste
1 medium lime, juiced

Directions

Combine corn, cherry tomatoes, avocado, bell pepper, jalapeno, red onion, cilantro, salt, and pepper in a large mixing bowl. Squeeze lime over top and toss to combine. Serve immediately.

Cook's Note:

If you are not serving this immediately, add avocado just before serving.

Nutrition Facts (per serving)

156	Calories
6g	Fat
26g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 156
% Daily Value *
Total Fat 6g	8%
Saturated Fat 1g	5%
Sodium 24mg	1%
Total Carbohydrate 26g	9%
Dietary Fiber 6g	23%
Total Sugars 5g
Protein 5g	9%
Vitamin C 50mg	56%
Calcium 18mg	1%
Iron 1mg	6%
Potassium 607mg	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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