Corn Salsa Recipe

Name: Corn Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
Ingredients: canola oil; 4 ears corn; 1 large red bell pepper; 1 large orange bell pepper; 1 jalapeno pepper; ¼ cup red onion, chopped; ¼ cup fresh parsley, chopped; ⅓ cup fresh lime juice; 1 tablespoon canola oil; salt

Servings: persons

canola oil
4 ears corn
1 large red bell pepper
1 large orange bell pepper
1 jalapeno pepper
¼ cup red onion, chopped
¼ cup fresh parsley, chopped
⅓ cup fresh lime juice
1 tablespoon canola oil
salt

1
Remove ears of corn from their husk.
2
Brush ears with canola oil and grill over medium heat, turning frequently until corn is slightly browned on all sides, about 10 minutes.
3
Remove corn kernels from cobs with a sharp knife.
4
In a large bowl, combine corn kernels, red and orange bell pepper, jalepeno, chopped onion, parsley, lime juice, 1 Tbsp canola oil and salt to taste.
5
Refrigerate at least 4 hours to allow flavors to blend together.
6
Cooking time is refrigeration time.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: canola oil, 4 ears corn, 1 large red bell pepper, 1 large orange bell pepper, and more.

Yes, Corn Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Corn Salsa

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