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Vegan Fresh Sweet Corn Salsa
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Sweet Corn Salsa

Try this quick and easy Sweet Corn Salsa to pour over your home-made burrito bowls, tacos, and salads. It's fresh, easy, and so delicious!
Course Side Dish
Cuisine Mexican
Keyword Sweet Corn Salsa
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 8
Calories 29kcal
Author Namely Marly

Ingredients

  • 3 ears of fresh corn 1½ cup frozen, still in the husk
  • 2 teaspoons fresh jalapeños and rinsed to remove seeds, finely chopped
  • ¼ cup red onion minced
  • ¼ cup fresh cilantro or if you're not into cilantro, try fresh parsley, chopped
  • Juice from one lime
  • ½ teaspoon sea salt

Instructions

  • Place the 3 ears of corn, still in the husk, in the microwave and cook for 12 minutes. That may sound crazy, but trust me, it works. When the time is up, remove the ears of corn from the microwave (be sure to wear gloves to protect your hands from getting burned). Place the hot ears of corn on a cutting board. Chop off the bottom of the corn, and then use your gloved hands to press the corn out of the husk from the other end. No silk! Do this to all 3 ears and then allow them to sit on the cutting board to cool.
  • Allow the ears of corn some time to cool and then use a serrated knife to shave off the corn. I simple hold the ear of corn upright with the base of it resting on the bottom of the cutting board and use your knife to cut down. Repeat this step until all the corn has been removed from the cob.
  • Place the corn in a dish and add the finely chopped jalapeños, red onion, and chopped cilantro. Then squeeze the juice from one line, add the salt and stir until well-combined.

Nutrition

Calories: 29kcal | Carbohydrates: 6g | Protein: 1g | Sodium: 150mg | Potassium: 91mg | Sugar: 2g | Vitamin A: 95IU | Vitamin C: 2.4mg | Iron: 0.2mg