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5
from 1 vote
Southwest Corn Salsa
This fresh and flavorful Southwest Corn Salsa recipe works as a phenomenal dip or a tangy side dish to jazz up any Taco Tuesday dinner!
Course
Appetizer
Cuisine
Mexican
Keyword
corn salsa recipe
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
10
Calories
84
kcal
Ingredients
3
ears
corn
cooked
1
cup
tomatoes
chopped
1
bunch
cilantro
chopped
2
large
avocados
pitted and diced
½
cup
red onion
peeled and diced
12
ounces
green taco sauce
1
lime
juiced
1
jalapeno
diced (seeds optional for spice)
Instructions
Cut kernels from ears of corn and place in a large mixing bowl.
Add tomato, cilantro, avocado, onion, taco sauce, lime juice, and jalapeno to the bowl. (If serving later, wait to add to avocado.) Stir to combine.
Serve immediately or cover and store in the fridge until ready to serve.
Notes
You can substitute one 15-ounce can of corn kernels that's been drained, but fresh is SO much better!
Nutrition
Calories:
84
kcal
|
Carbohydrates:
8
g
|
Protein:
1
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Sodium:
204
mg
|
Potassium:
257
mg
|
Fiber:
3
g
|
Sugar:
1
g
|
Vitamin A:
256
IU
|
Vitamin C:
10
mg
|
Calcium:
11
mg
|
Iron:
1
mg