The Girl Who Ate Everything · by Christy Denney★ 4.7 (20)
Corn Salsa
NUTRITION · PER SERVING15M COOK
CAL 6%·PRO 8%
CARBS 25G85% OF CAL
5G FIBER0G ADDED6G INTRINSIC14G OTHER6G TOTAL SUGAR
FAT 2G17% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh, no-cook corn salad with tomatoes, peppers, onion, and cilantro brightened with lime. A vibrant condiment that works as a side dish or topping.
condimentmexicansaladdairy freeveganvegetarian
View the full recipe on The Girl Who Ate Everything →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 cups fresh corn, cooked and shucked (about 4-5 ears of corn)
- 1 cup grape tomatoes, quartered ((Roma can be used as well))
- 1 cup bell pepper, seeded and diced (red, green, orange, or yellow)
- 1/2 red onion (diced finely)
- 1/2 cup finely chopped cilantro
- 1/2 jalapeno, seeded and diced finely ((you can use a whole one for spicier))
- 2 cloves garlic (minced)
- 1-2 limes (juiced)
- salt and pepper to taste
- (optional) tortilla chips for scooping
At a glance
PER SERVING · TIME 15M
CAL 6%·PRO 8%
CARBS 25G85% OF CAL
5G FIBER0G ADDED6G INTRINSIC14G OTHER6G TOTAL SUGAR
FAT 2G17% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 198mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 509mg
- Calcium
- 16mg
- Iron
- 0.75mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 198MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.