Corn Salsa Recipe | PBS Food

Corn Salsa

Recipe courtesy of Fizzy’s Lunch Lab

Fizzy’s Tip: One cup of frozen corn kernels, thawed and drained, can be substituted for the fresh corn. This recipe can easily be doubled or tripled for a crowd.

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Yield: Makes about 1 ½ cups

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    Ingredients

  • 1 cup kernels from 1 ear of fresh corn
  • 1/3 cup finely diced red bell pepper
  • 1/4 cup minced red onion
  • 2 tablespoon minced fresh cilantro
  • 1 tablespoon minced jalapeno
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey
  • 1/2 teaspoon kosher salt

    Directions

  1. Mix all the ingredients together in a small bowl. Serve.
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