Corn Salsa

Name: Corn Salsa
Total time: 70 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 lb frozen corn, defrosted; ½ Red onion, finely chopped; 4 Radishes, sliced thin and chopped; Few pinches of Cilantro, finely chopped; 1-2 Jalepenos, finely chopped (optional); Juice of 2-3 Limes; Salt and pepper, to taste

Corn Salsa – Forkwise recipe card (illustration, no photo yet)

SnacksMexican⏱ 70 minServes 4MediumGluten-freeEgg-freeDairy-freeLactose-freeVeganVegetarianNut-free

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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

2 lb frozen corn, defrosted
½ Red onion, finely chopped
4 Radishes, sliced thin and chopped
Few pinches of Cilantro, finely chopped
1-2 Jalepenos, finely chopped (optional)
Juice of 2-3 Limes
Salt and pepper, to taste

Method

Chop everything to pieces smaller than the corn kernels. Mix well and let sit covered in the fridge for at least an hour, even better overnight.

Video

Video by MamaInTheKitchen, hosted on YouTube. The video may show different brands or ingredients – follow the gluten-free ingredient list on this page.

Recipe source: based.cooking · Unlicense (public domain dedication) · based.cooking contributors (joe-powerhouse) (source file) · Markdown removed; light copyedit
No photo yet – illustrated placeholder.