Corn Salsa Dip
Equipment
- 1 medium mixing bowl
- 1 Cutting board
- 1 Chef's knife
- 1 Small bowl
- 1 Citrus juicer optional
- 1 Mixing spoon
- 1 plastic wrap or airtight container
Ingredients
- 2 cup corn kernels fresh or thawed frozen
- 1 cup tomatoes seeds removed; diced
- 1/2 cup red onion finely diced
- 1/2 cup red bell pepper finely diced
- 1/4 cup fresh cilantro chopped
- 1 small jalapeño finely optional; seeds removed; minced
- 2 tablespoon fresh lime juice
- 2 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Add the corn, diced tomatoes, red onion, red bell pepper, cilantro, and jalapeño (if using) to a medium mixing bowl.
- In a small bowl, whisk together the lime juice, olive oil, ground cumin, salt, and black pepper until well combined.
- Pour the lime dressing over the corn mixture in the mixing bowl.
- Stir everything together with a mixing spoon until the vegetables are evenly coated with the dressing.
- Taste and adjust seasoning with additional salt, pepper, or lime juice as desired.
- Cover the bowl tightly with plastic wrap or transfer the salsa to an airtight container.
- Refrigerate the corn salsa dip for at least 30 minutes to let the flavors meld.
- Remove from the refrigerator, stir again, and serve chilled with tortilla chips or as a topping.
Notes
For best flavor, use ripe, firm tomatoes and pat them dry after dicing to avoid watery salsa, and if using frozen corn, thaw and drain it well first; charred or grilled corn will add a smoky depth if you have it. Adjust the heat level by adding more or less jalapeño, or swap in a milder chili if serving to children or spice-sensitive guests. This dip keeps well for about 2 days in the refrigerator, though the vegetables soften over time, so stir before serving and refresh with a squeeze of lime and a pinch of salt.
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