Corn Salsa With Peppers

"I love corn salsa with burrito bowls, taco salad, tacos - hope you do, too! Amounts of ingredients can be adjusted to personal preference or what you have on hand! Makes 3 cups"

Original recipe yields 3 servings


  • Serving Size: 1 (157 g)
  • Calories 301.5
  • Total Fat - 1.8 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 0 mg
  • Sodium - 392.4 mg
  • Total Carbohydrate - 68.7 g
  • Dietary Fiber - 10.4 g
  • Sugars - 2.1 g
  • Protein - 6.5 g
  • Calcium - 25.1 mg
  • Iron - 1.1 mg
  • Vitamin C - 33 mg
  • Thiamin - 0.2 mg

Step 1

Combine all ingredients in a small bowl. Stir to blend.

Step 2

For best flavor, cover and refrigerate for 2 to 4 hours.

Step 3

Remove from refrigerator about 30 minutes before serving.

Tips & Variations

No special items needed.



My entire family loved this corn salsa. The lime juice brightened this right up and the amount of jalapeño was perfect for us. We ate it with tortilla chips. I made as directed, with no modifications or substitutions.

review by:
(16 Feb 2021)


Great salsa! Other than using canned corn I made as posted using full amounts of both garlic and jalapeno both from my fall harvest. The ingredients came together to make for wow. Can't wait to serve this one to family and friends.

review by:
(4 Dec 2019)


This was so delicious and easy to prepare...I loved that it was zero points on the ww lifestyle program...I could eat this all day...made for FYC tag game...

review by:
(9 Sep 2019)


Yum! This was simple and delish. One of my favorites for the CQ this year. Thanks for sharing, Linky.

review by:
(4 Sep 2017)


Easy and delicious! It is also nice that it is make ahead. Thanks for sharing! CQ4

review by:
(30 Aug 2017)