Low Sodium Fresh Corn Salsa
Bring vibrant flavors to your table with this Low Sodium Fresh Corn Salsa—a guilt-free twist on a classic favorite. Packed with crisp, sweet fresh corn kernels, juicy cherry tomatoes, crunchy red bell pepper, and zesty red onion, this salsa is a feast for both the eyes and palate. Enhancing the mix are aromatic cilantro leaves and a hint of heat from finely chopped jalapeño pepper, perfectly balanced with refreshing lime juice and a drizzle of olive oil for richness. With no added salt, this recipe is a wholesome and heart-healthy option that’s ready in just 15 minutes. Ideal as a stand-alone dip or a topping for tacos, grilled meats, or salads, this colorful salsa is as versatile as it is delicious, making it a must-have for summer gatherings or any occasion!
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Recipe Information
Ingredients
- 2 cups Fresh corn kernels
- 1 large Red bell pepper
- 1 cup Cherry tomatoes
- 0.5 cup Red onion
- 0.25 cup Cilantro leaves
- 1 small Jalapeño pepper
- 2 tablespoons Lime juice
- 1 tablespoon Olive oil
- 0.25 teaspoon Black pepper
Instructions
Start by preparing the fresh vegetables. If you are using fresh corn on the cob, remove the husks and silk, then carefully slice off the kernels using a sharp knife. Measure out 2 cups of corn kernels.
Dice the red bell pepper into small pieces, ensuring they are similar in size to the corn kernels for even texture.
Halve the cherry tomatoes and measure out 1 cup. If the tomatoes are particularly large, consider quartering them.
Finely chop the red onion to measure out 1/2 cup. This will add a nice crunch and a bit of sharpness to the salsa.
Rinse and dry the cilantro leaves, then roughly chop them to yield 1/4 cup. Cilantro will provide a fresh and citrusy note to the salsa.
For the jalapeño pepper, cut it in half lengthwise and remove the seeds and membrane to reduce the heat. Finely chop the jalapeño and add it to the ingredients. If you prefer spicier salsa, you may leave some seeds intact.
In a large mixing bowl, combine the corn kernels, diced bell pepper, halved cherry tomatoes, chopped red onion, cilantro, and jalapeño.
Drizzle the lime juice over the mixture; this adds brightness and helps the flavors meld together.
Add the olive oil and black pepper to the bowl. The olive oil adds a touch of richness, while the black pepper adds a subtle spice without extra sodium.
Gently toss all the ingredients together until everything is evenly mixed. Taste and adjust lime juice or black pepper to your preference.
Transfer the corn salsa to a serving dish and enjoy immediately or refrigerate for up to 24 hours to allow the flavors to mingle further before serving.
Nutrition Facts
Calories |
610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 108 mg | 5% | |
| Total Carbohydrate | 106.8 g | 39% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 39.7 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 2300 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
