Ingredients
Scale
- 4 ears of corn (about 3 1/2 - 4 cups), cut from the cob
- 1 red bell pepper, cored and diced finely
- 1/2 red onion, finely diced
- 1 jalapeño, finely diced, seeds removed
- 2 limes, juice of
- 1/4 teaspoon - 1/2 teaspoon of chili powder
- 1 tablespoon olive oil
- pinch of salt, *optional
Instructions
- Soak: add the diced onion to a bowl of cold water for ~10 minutes. Drain well. *this step is optional, but is how I add raw onion to dishes to have less ‘bite’.
- Assemble: in a large mixing bowl, combine the corn, bell pepper, onion, jalapeño, lime juice, and spices, and mix well to ‘combine’.
- Marinate: let the salsa sit and ‘marinate’ in the lime juice for at least 15-20 minutes prior to serving.
- Serve and enjoy! Keep leftovers for 3-4 days in the fridge. To keep longer, freeze portions in a freezer safe container.
- Prep Time: 5
- Cook Time: 15
- Category: Condiments