A zesty salsa alternative using corn and tortilla chips. With this abundance of corn, you can experience a common GMO in the United States: corn!
Ingredients
3 cups raw corn kernels* (from about 4 cobs of shucked sweet corn)
1 cup finely chopped red onion (about ½ medium onion)
½ cup finely chopped fresh cilantro (about 1 bunch)
1 to 2 medium jalapeños, finely chopped (use 1 for mild-to-medium salsa or 2 for more spicy salsa)
¼ cup lime juice (about 2 limes), to taste
1 tablespoon white wine vinegar
¼ teaspoon chili powder
¼ teaspoon ground cumin
½ teaspoon fine sea salt
Optional: 1 diced ripe avocado
Did you know corn is the most commonly grown crop in the United States and most of it is GMO? This is to reduce the use of insecticides and to make kernels larger!
Instructions
In a medium serving bowl, combine all of the ingredients. Stir to combine.
Adjust to taste, if necessary: For more zing, add about 1 teaspoon more vinegar or 1 tablespoon more lime juice. For more flavor overall, add another pinch of salt. For more spice, add more jalapeño.
For best flavor, allow the salsa to marinate for 20 minutes before serving. This salsa keeps well in the refrigerator, covered, for 3 to 4 days.
Serve with tortilla chips or get creative! We put our dip in a lettuce wrap!
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