Do not substitute frozen corn for the fresh corn here. Be sure to use a nonstick skillet when toasting the corn. To make this salsa spicier, add the chile seeds. The salsa can be refrigerated in an airtight container for up to 2 days. Season with additional lime juice, salt, and pepper to taste before serving.
- 4 ½ teaspoons extra-virgin olive oil
- 2 ears corn, kernels removed
- 1 red bell pepper, stemmed, seeded, and chopped fine
- ½ jalapeño chile, stemmed, seeded, and minced (see note above)
- 1 scallion, sliced thin
- 2 garlic cloves, minced
- 2 tablespoons fresh lime juice
- 2 tablespoons minced fresh cilantro
- ½ teaspoon ground cumin
- Salt and pepper
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (16 servings)
42 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 0 grams protein; 1 milligram sodium
Makes about 2 cups
- Heat 1 1/2 teaspoons of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Following the photo, add the corn and cook, stirring occasionally, until golden brown, 6 to 8 minutes.
- Transfer the corn to a large bowl and stir in the remaining 1 tablespoon oil, bell pepper, -jalapeño, scallion, garlic, lime juice, cilantro, cumin, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cover and refrigerate until the flavors have blended, about 1 hour. Season with salt and pepper to taste before serving.
1 hour 15 minutes