This corn salsa is simple to make and has a ton of colorful vegetables. It is ideal for a barbeque in the summer. Serve as a nacho topping or serve with tortilla chips.
| Prep Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 ears corn on the cob, husked
- ¼ cup Mexican sour cream
- 1 tablespoon olive oil
- 2 teaspoons lime juice
- 2 teaspoons Mexican seasoning mix (such as Goya® Sazonador Total)
- ¼ teaspoon adobo seasoning (such as Goya®)
- ½ cup chopped green onions
- ½ cup finely chopped red bell pepper
- 1 bunch fresh cilantro, chopped
Instructions
- Cut the corn kernels off the cob using a sharp knife.
- Combine Mexican sour cream, oil, and lime juice in a mixing bowl; stir to mix well. Add Mexican seasoning and adobo. Mix well. Add corn kernels, green onions, bell pepper, and cilantro to the bowl. Toss to combine.
- You can use drained canned corn or cooked corn on the cob, allowing it to cool before adding it.
Nutrition Facts
| Calories | 76 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 65 mg |
| Sugars | 2 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |