Well Plated · by Erin Clarke★ 5.0 (12)
Corn Salsa
NUTRITION · PER SERVING30M COOK
CAL 3%·PRO 4%
CARBS 10G83% OF CAL
2G FIBER0G ADDED2G INTRINSIC6G OTHER2G TOTAL SUGAR
FAT 1G17% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh corn salsa with jalapeño, tomato, cilantro, and lime. Bright and customizable, perfect with chips or alongside Mexican dishes.
condimentmexican♨️ grillgluten freevegetarian
View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 cups raw or cooked corn kernels (about 4 ears—you can also use frozen, thawed corn)
- 2 jalapeños (seeds removed and finely diced (leave some seeds in for more heat))
- 1 large ripe tomato (¼-inch diced)
- ½ cup chopped fresh cilantro (swap mint if you're not into cilantro)
- ½ small red onion (finely chopped (about ⅓ cup))
- 2 tablespoons freshly squeezed lime juice (about 2 limes)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅔ cup crumbled feta cheese (optional)
At a glance
PER SERVING · TIME 30M
CAL 3%·PRO 4%
CARBS 10G83% OF CAL
2G FIBER0G ADDED2G INTRINSIC6G OTHER2G TOTAL SUGAR
FAT 1G17% OF CAL
0G SAT1G 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
- 111mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 182mg
- Calcium
- 4mg
- Iron
- 0.29mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 111MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.