PINEAPPLE CORN SALSA
I'm thrilled to share my delicious pineapple corn salsa recipe with you! It combines the sweetness of ripe pineapple with the crispness of corn kernels.
Servings: 4 servings
Ingredients
- 2 cups chopped pineapple
- 1 cup corn frozen or fresh
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 2 tablespoons finely diced jalapeño, seeded (about 1 medium jalapeño)
- 2 tablespoons lime juice (about 1 medium lime)
- 1/4 teaspoon salt
Instructions
- Chop the pineapple into even-sized small pieces. Also, dice the red bell pepper, chop the fresh cilantro, and finely dice the red onion. Then, remove the seeds and ribs from the jalapeño and finely dice it.
- Add the chopped pineapple, corn, chopped red bell pepper, chopped fresh cilantro, diced red onion, finely diced jalapeño, salt, and freshly squeezed lime juice to a large bowl.
- Thoroughly mix all the ingredients and enjoy.
Video
Notes
- How To Cut A Pineapple: To prepare the pineapple for this salsa, start by cutting off the crown and slicing off the bottom to create a stable base. Next, remove the skin by cutting down the sides of the pineapple. Once the skin is removed, carefully slice around the core and discard it. Finally, cut the pineapple into small, even-sized pieces, ready to be added to the salsa.
- Frozen Pineapple: This recipe is best with fresh pineapple, but if you don’t have any you can use frozen pineapple. Just let it defrost and chop it into small bite-sized pieces.
- Corn: You can grill fresh corn on the cob and slice it to use in this salsa. Or, use frozen corn, roasted frozen corn, or rinsed and drained canned corn
- Chill The Salsa: You can chill the salsa in the fridge for a few hours before serving to allow the flavors to meld together.
Nutrition
Calories: 76kcal | Carbohydrates: 18.7g | Protein: 1.5g | Fat: 0.4g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 150mg | Fiber: 2g | Sugar: 10.4g