Street-Side Smoky Corn Salsa

Allergens

Corn, Onion, Cumin, Lime

Ingredients

• 4 cups fresh corn kernels (from about 4 ears)
• 1 small red onion, finely chopped
• 2 bell peppers, diced (any color)
• 1 jalapeño pepper, seeded and minced
• 1/3 cup fresh cilantro leaves, chopped
• 1/4 cup lime juice (from about 2 limes)
• 1 tablespoon smoky paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt, or to taste

Instructions

1. In a large bowl, combine the corn kernels, red onion, bell peppers, jalapeño pepper, and fresh cilantro leaves.
2. Add lime juice, smoky paprika, ground cumin, ground black pepper, and salt. Mix well to coat all ingredients evenly.
3. Let the salsa sit for at least 30 minutes in the refrigerator, allowing flavors to meld together.

Chef’s Insight

The key to this salsa is letting it sit for at least 30 minutes before serving. This gives the flavors time to blend and meld together, resulting in a truly unforgettable taste experience.

Notes

This recipe can be easily scaled up or down, depending on the number of servings needed.