Skinnytaste · by Gina Homolka★ 5.0 (54)
Corn Salsa Recipe
NUTRITION · PER SERVING75M COOK
CAL 3%·PRO 4%
CARBS 13G89% OF CAL
2G FIBER0G ADDED3G INTRINSIC8G OTHER3G TOTAL SUGAR
FAT 1G12% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh, no-cook salsa made with corn, tomatoes, jalapeños, cilantro, and lime. Bright and zesty, it works as a topping for tacos and burrito bowls or eaten with chips as a snack.
condimentmexicansaladdairy freegluten freeveganvegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups cooked sweet yellow corn kernels, cut off the cob (from 3 cobs*)
- 2 small vine ripe tomatoes (seeded and diced)
- 1/2 cup red onion (diced)
- 1 scallion (diced)
- 1 jalapeño (diced (remove seeds for mild))
- 2 tbsp chopped cilantro
- 1 fresh lime (juice of)
- kosher salt and fresh pepper to taste
At a glance
PER SERVING · TIME 75M
CAL 3%·PRO 4%
CARBS 13G89% OF CAL
2G FIBER0G ADDED3G INTRINSIC8G OTHER3G TOTAL SUGAR
FAT 1G12% 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
- 197mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 185mg
- Calcium
- 9mg
- Iron
- 0.36mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 197MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.