Sweet Corn Pepper Salsa
Bright, zesty, and packed with fresh, vibrant flavors, this Sweet Corn Pepper Salsa is the perfect addition to your table. Featuring lightly charred sweet corn kernels, crisp bell peppers, and a hint of jalapeño for a touch of heat, this salsa is elevated with fresh cilantro, tangy lime juice, and a dash of honey for subtle sweetness. Ready in just 20 minutes, it’s a versatile dish that can be served as a crowd-pleasing dip, a colorful taco topper, or a refreshing side for grilled meats. The quick char on the corn adds a smoky depth, while the combination of crunchy vegetables and bold seasonings ensures every bite bursts with flavor. Perfect for summer gatherings or anytime you crave a taste of sunshine, this easy-to-make sweet corn salsa is sure to impress!
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Recipe Information
Ingredients
- 2 cups fresh sweet corn (kernels only, about 2 large ears)
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 0.5 medium red onion, finely chopped
- 1 small jalapeño, finely chopped (seeds removed for less heat, optional)
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon honey (optional, for a touch of sweetness)
Instructions
Shuck the fresh corn and remove the kernels by running a knife down the sides of each cob. You should have about 2 cups of corn kernels.
Heat a dry skillet over medium-high heat. Add the corn kernels and lightly char them for 3-5 minutes, stirring occasionally. This step is optional but adds a smoky flavor to the salsa. Set aside to cool.
In a large mixing bowl, combine the diced red bell pepper, diced green bell pepper, finely chopped red onion, and finely chopped jalapeño.
Add the charred corn (or raw corn if skipping the charring step) to the bowl with the other vegetables.
Stir in the chopped fresh cilantro, lime juice, and olive oil. Mix until everything is evenly coated.
Season the salsa with salt, black pepper, and honey (if using). Adjust seasoning to taste.
Cover and refrigerate the salsa for at least 15 minutes to allow the flavors to meld together.
Serve the sweet corn pepper salsa as a dip with tortilla chips, a topping for tacos, or a side dish for grilled meats. Enjoy!
Nutrition Facts
Calories |
582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1264 mg | 55% | |
| Total Carbohydrate | 101.7 g | 37% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 34.4 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1699 mg | 36% | |
*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.
