Fresh Corn Salsa

• servings: 8 servings
• active time: 20 minutes
• total time: 20 minutes

Ingredients

3 cups raw corn kernels* (from about 4 cobs of shucked sweet corn)

1 cup finely chopped red onion (about ½ medium onion)

Optional: 1 diced ripe avocado

½ cup finely chopped fresh cilantro (about 1 bunch)

1 to 2 medium jalapeños, finely chopped (use 1 for mild-to-medium salsa or 2 for more spicy salsa)

¼ cup lime juice (about 2 limes), to taste

1 tablespoon white wine vinegar

¼ teaspoon chili powder

¼ teaspoon ground cumin

½ teaspoon fine sea salt

Directions

In a medium serving bowl, combine all of the ingredients. Stir to combine.

Adjust to taste, if necessary: For more zing, add about 1 teaspoon more vinegar or 1 tablespoon more lime juice. For more flavor overall, add another pinch of salt. For more spice, add more jalapeño.

For best flavor, allow the salsa to marinate for 20 minutes before serving. This salsa keeps well in the refrigerator, covered, for 3 to 4 days.

Nutrition

• Serving Size: 1/2 cup (without optiona
• Calories: 58
• Total Fat: 0.8 g
• Saturated Fat: 0.2 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 152.2 mg
• Total Carbohydrate: 12.9 g
• Dietary Fiber: 1.6 g
• Total Sugars: 4.5 g
• Protein: 2.1 g