Corn Salsa

• Total time: 25 minutes
  • Prep time: 15 minutes
  • Cook time: 10 minutes
• Yield: About 5 servings, 3 cups
• Modified from: Carlsbad Cravings

^{Image source: https://carlsbadcravings.com}

Inventory

Ingredients

• 1 16oz can sweet corn
• 1 roma tomato
• 1 jalepeño
• ½ red bell pepper
• ¼ red onion
• ⅛ cup cilantro
• 1 T lime juice
• ½ T apple cider vinegar
• ½ tsp ground cumin
• ½ tsp kosher salt
• ¼ tsp garlic powder
• ¼ tsp smoked paprika
• ¼ tsp freshly ground black pepper

Special Equipment

• Cast iron skillet
• Large bowl

Instructions

Prepare

1. Rinse and drain 1 16oz can sweet corn
2. In cast iron skillet over high heat
   1. Drained sweet corn
   2. 5-7 min - until charred, stirring once or twice
   3. Set aside to cool
3. Dice
   • 1 roma tomato
   • 1 jalepeño
   • ½ red bell pepper
   • ¼ red onion
4. Mince
   • ⅛ cup cilantro
5. In large bowl
   1. Mix
      • ½ diced red bell pepper
      • 1 diced roma tomato
      • ¼ diced red onion
      • 1 diced jalepeño
      • ⅛ cup minced cilantro
      • 1 T lime juice
      • ½ T apple cider vinegar
      • ½ tsp ground cumin
      • ½ tsp kosher salt
      • ¼ tsp garlic powder
      • ¼ tsp smoked paprika
      • ¼ tsp black pepper
   2. Mix in charred corn once cooled
6. Season with additional lime juice and/or kosher salt and freshly ground black pepper to taste

Notes

• Best after letting rest 30-60 min

Storage

• Will keep in airtight container at room temperature or in the refridgerator for about 4-5 days