This gluten-free, dairy-free corn salsa has minimal ingredients but is packed with flavor. I’ve been pairing this salsa with tacos or enchiladas. Sometimes I add rice on the side. It’s great for summer, but I’ve been making it all year round. Grilled corn works well also.
Ingredients:
10 oz frozen non-GMO, organic corn (I used yellow)
¼ cup red onion
2 tblsp cilantro chopped
1 tsp white vinegar
Pinch of chili powder
Pinch of cumin
2 pinches of salt
Optional: squeeze a wedge of lime
Instructions:
*Thaw your corn in a glass bowl.
*Chop onion and cilantro.
*Add vinegar and seasonings.
*Chill for an hour (although it’s less if I’m in a hurry.)
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