Mexican corn bell pepper salsa is a healthy and nutritious better than Chipotle, Mexican dish made with corn and bell pepper. Bell peppers of different colours, red onion, tomato and sweet corn is mixed along with lime juice and spicy jalapeno peppers. This Mexican corn salsa with bell pepper is perfect to serve on top of tacos, enchiladas, inside quesadillas, tortilla chips, nacho chips and as a topping on Mexican pizza.
This Mexican corn and tomato salsa with bell pepper make a healthy option for breakfast as you can have it with your pancakes by topping it instead of butter. You can also serve this as a side for lunch or dinner. You can reduce the spiciness in this Mexican salsa recipe but by reducing the black pepper powder and jalapeno.
You can serve this corn salad salsa topped on bread during parties too. It is always a winner everywhere. When I took this spicy corn salsa in my lunch box to office, my lunch mates went gaga over it and loved it. My hubby simply eats it for breakfast and kid loves to have it stuffed inside 2 slices of bread as a sandwich.
Try other salad recipes like:
- Strawberry salsa
- Mango salsa
- Shrimp rice paper rolls with sriracha dip
- 3 bean salad
- Pear and pomegranate salad
Corn kernels themselves offer a wealth of nutritional benefits. It contains dietary fibre which helps to decrease the cholesterol in the body. It also contains Vitamin B6 which decreases the risk of heart disease and vitamin A which promotes eye health. Along with corn kernels, other vegetables like red, green and yellow bell peppers, tomatoes and onions are added which all promote good health as they are all rich in vitamins and minerals.
Ingredients for making spicy corn salsa recipe with bell pepper:
- Corn: Sweet corn or yellow corn kernels can be used in making this delicious Mexican salad.
- Vegetables: Finely chopped red onion, tomato and bell peppers of different colours like yellow, green and red and chopped coriander leaves or cilantro are used in making this delicious salsa recipe.
- Lime juice: Lime juice is added as a dressing for this salsa.
- Jalapeno pepper: Jalapeno pepper is seeded and minced and is added to make this spicy Mexican corn salsa.
- Black pepper powder: Black pepper powder is added to make the sweet corn salsa spicy.
Here are other Mexican recipes for you to try.
How to make Mexican corn and pepper salad?
- Boil the corn kernels by adding 3 cups water for 10 minutes. Drain the water. You can steam or grill the corn too.
- In a mixing bowl, mix all chopped the vegetables like red onion, coloured bell peppers and tomato.
- Garnish with chopped coriander leaves, lime juice, olive oil, black pepper powder and salt.
- Serve this Mexican corn salsa as side dish for lunch. You can also have them as a healthy snack.
What to eat with corn salsa salad?
Use this corn salsa as a stuffing for sandwich. You can serve it as a side dish for lunch or dinner. It goes perfectly with nachos or tortillas. You can also use it as a topping for Mexican pizza or serve on top of tacos, enchiladas or inside quesadillas.
Mexican Corn And Bell pepper Salsa
Ingredients
- 1 cup yellow corn kernels
- 1 medium sized onion finely chopped
- 1 medium sized tomato finely chopped
- 1/2 green bell pepper finely chopped
- 1/2 yellow bell pepper finely chopped
- 1/2 red bell pepper finely chopped
- 1/2 lime juice or 2 tablespoon lime juice
- 2 jalapeño pepper seeds removed and diced
- 1/2 teaspoon black pepper powder
- 1/2 tablespoon olive oil
- 1/4 cup coriander leaves finely chopped
- 1/4 teaspoon salt
Instructions
- Boil the corn kernels by adding 3 cups water for 10 minutes. Drain the water. You can steam or grill the corn too.
- In a mixing bowl, mix all chopped the vegetables like red onion, coloured bell peppers and tomato.
- Garnish with chopped coriander leaves, lime juice, olive oil, black pepper powder and salt.
- Serve this Mexican corn salsa as side dish for lunch. You can also have them as a healthy snack.
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Note: The recipe was published on 05 Feb 2016 and is republished.
Something new very tempting!
Thanks for the comment
Nice recipe. Love the snaps. Thanks.
Thanks Deepa.